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  • Ingredients
  • Directions
  • Reviews

The perfect blend of northern and southern Indian cuisine, this delectable dish is made with freshly ground masalas and has a melt in the mouth quality that can never fail to satisfy your fine food cravings!

  • Paneer - 200 grams (cut into cubes)
  • Onion - 3 (chopped)
  • Tomato - 2 (chopped)
  • Ginger - 2 inch piece (grated)
  • Garlic - 6 cloves (grated)
  • Turmeric Powder - 1/2 teaspoon
  • Curry Leaves - 10
  • Salt - 1 1/4 teaspoons
  • Oil - 3 tablespoons
  • Red Chili - 6
  • Coriander Seeds - 1 1/2 tablespoons
  • Fennel Seeds - 2 teaspoons
  • Cloves - 4
  • Cinnamon Stick - 1 inch piece
  • Poppy Seeds - 2 teaspoons
  • Black Peppercorns - 6
  • Coconut - 1/4 cup (grated)
  • Water - 1/2 cup to 1 cup (add slowly)
  • Coriander Leaves - to garnish
  • Cashew - 5 to 8
  • Heat a tawa and put a tablespoon of oil. Arrange the paneer and shallow fry until golden.
  • Remove to keep in warm water and set aside.
  • Dry roast coriander seeds, cashews (5), fennel seeds, cloves, cinnamon, poppy seeds, red chili, black peppercorns and coconut.
  • Grind it to a powder and then add little water and grind to make a paste. In a pan add 2 table spoons of oil, add the cashew and sauté until golden and add onions, salt and curry leaves. Cook until the onions are transparent. 
  • Add ginger and garlic; sauté for 30 seconds and add the tomatoes and once the tomatoes are cooked and mushy, add the flavorful grinded masala paste, turmeric powder. 
  • Add water and cook for a few minutes until the raw flavor goes off and oil floats on top.
  • Add the paneer cubes and simmer for around 5 minutes.
  • Remove from heat and garnish with coriander leaves.

Not reviewed yet

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