Paneer gravy

                                    PANEER GRAVY [ with roasted onion and tomato]

INGREDIENTS

• Paneer – 200 gms
• Onion – 1 big
• Tomato – 2
• Capsicum – ½ [cubed ]
• Oil + ghee / butter – 1 ½ tbsp
• Ginger garlic paste – 1 tbsp
• Red chilli pwdr – 1 ½ tsp or as per taste
• Coriander pwdr – 2 tsp
• Turmeric pwdr – ¼ tsp
• Garam masala pwdr – 1 tsp
• Kasoori methi pwdr – ¼ tsp
• Tomato ketchup – 2 tbsp
• Cashew paste – 1 tbsp
• Fresh cream – 1 ½ tbsp
• Finely chopped coriander leaves
• Salt to taste

PREPARATION

1. Peel the onion and roast it over direct flame as shown in the pic.
2. Roast the tomatoes over the direct flame till it gets charred here and there .Peel the tomato
3. Remove the charred part after roasting the onion and tomatoes
4. Make a fine paste of roasted onion + tomatoes. [while roasting you can apply little oil over the tomato, onion and capsicum]
5. Soak 8 cashews and make fine paste .

METHOD

Heat oil in pan add the ginger garlic paste and fry till raw smell leaves .

Add the onion + tomato paste and fry till oil separates.

Add chilli pwdr + coriander powder + turmeric + garam masala pwdr and fry for few seconds.

Add 1 cup of water + cashew paste + tomato ketchup + salt and mix well.

Allow it to boil once it starts boiling, lower the flame and add the paneer pieces and mix well.

Simmer for 1 or 2 mins.

Sprinkle kasoori methi pwdr.

Add fresh cream ,mix and off the flame

Finally garnish by adding roasted capsicum pieces and coriander leaves .

Ready to serve with any rice variety or Indian bread.

NOTES

1. Instead of roasting you can fry the onion and tomato and make paste .
2. Just to give a variation I have roasted the onion and tomatoes.
3. Quantity of water depends on the consistency of gravy you want .The gravy has to be thick ,not watery as u have in restaurants.
4. I have used kasoori methi pwdr ,if using leaves use 1 tbsp.
5. In hotels they add orange food colour.
6. You can also add ½ tsp sugar .
7. You can fry the paneer before adding,but i like to add it plain .

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