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PrintPANEER TOMATO GRAVY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Add the tomatoes, chopped ginger, garlic paste and cashew nuts into a small saucepan and boil for about 10-12 minutes.
- Add little hot water to keep the mixture loose. Take out the nuts and pound to a fine puree.
- Stir back in, together with the tomato puree, chilli, paprika and sugar. Simmer at least for 10-12 minutes, add hot water if needed.
- The gravy should have the consistency of single cream. Adjust seasoning with salt to taste.
- Heat the oil in a large non-stick sauté pan. Add the paneer cubes and cook for 2-3 minutes or until it turns light golden.
- Stir in the gravy, add the fenugreek, garam masala and lemon juice. Taste and adjust the seasoning.
- Add more hot water if needed, till it is creamy but not thick. Serve hot.
INGREDIENTS
- 350 grams paneer, cubed
- 420 grams peeled plum tomatoes
- 50 grams cashew nuts
- 1 tablespoon tomato puree
- 2 inch piece of fresh ginger, peeled and roughly chopped
- 2-3 fat garlic cloves, roughly chopped
- 1 teaspoon paprika
- ½ teaspoon caster sugar
- 3 tablespoon IDHAYAM sesame oil
- 1 tablespoon dried fenugreek leaves, crumbled
- ½ teaspoon garam masala
- Red chilli powder, salt, to taste
- Lemon juice to taste
3 comments for “Paneer Tomato Gravy”
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It was really a gud dish.......thnku