Sunday, March 9, 2014



For marinade...

 Paneer- 1/2 kg
Thick Yoghurt whisked -2 cups
Lemon Juice-1 tbsp
Ginger paste-1 tsp
Garlic paste -1 tsp
Garam Masala-1 tsp
Turmeric pwdr-1/2 tsp
Red chili pwdr 1 tsp
Salt-to taste

For the gravy

  tomato puree-3 cups
Ginger paste-2 tsp
Garlic- paste 2 tsp
Cumin seeds -1 tsp
Coriander pwdr -1 tsp
Garam Masala-1 tsp
Turmeric-1/2 tsp
Water-1/2 cup
Kasoori methi (dried fenugreek)-1 tbsp
Butter-1 tbsp
Oil-1 tbsp
Salt-to taste


Cut paneer in tikka cubes
In a bowl marinade the paneer cubes along with all the ingredients and let it sit in the fridge for 2 hrs.
Place the marinated paneer onto a foil lined greased baking sheet and grill or broil until golden.
Keep aside.
In a pan heat the butter and oil and add the ginger and garlic paste
Saute for 1-2 mins
Add the tomato puree and all the spices, salt
Cook on medium for about 4-5 minutes.
Add the water and continue to cook for about a minute.
Add the kasoori methi.Check the seasonings.
Add the paneer into the sauce and simmer for about 8-10 minutes
Serve with rotis

No comments:

Post a Comment

Arbi ke kabab

Fasting Day #2 Arbi ke kabab The fasting is feasting actually. You cook those dishes you never do regular Here's arbi ke kabab Ingre...