This is a flavorful North Indian preparation with Paneer, cream and a tomato gravy. It is a rich dish -both in taste as well as its contents. I never miss tasting this dish when I go to any Indian restaurant for lunch buffet. In this recipe I have reduced the "richness" to a certain limit and tried to retain the appearance and flavor as you see in the authentic preparation. It is a good dish which goes well with Roti varieties as well as with our basmati rice dishes.
Serves 4
INGREDIENTS:
- Fried Paneer - 1 packet (I bought the store bought one)
- Onion- 1 medium sized chopped fine
- Cumin seeds- 1 tablespoon
- Ginger-garlic paste - 2 tablespoons
- Tomato - 1 medium chopped fine
- Turmeric powder- 1 tablespoon
- Coriander powder- 1 tablespoon
- Red chilly powder- 2 tablespoons
- Salt as needed
- Garam masala- 1 tablespoon
- Tomato sauce- 2 tablespoons
- Sugar- 1 tablespoon
- Fresh cream - 1 can (I substituted with evaporated milk and got very good results in less calories)
- Coriander leaves to garnish
- Red food color- optional
- Butter- 3 tablespoons
How to Prepare:
Step 1: Heat 1 tablespoon butter and add cumin seeds. Add chopped onions and saute till it turns transparent. Add the ginger garlic paste and saute till the whole mix turns light brown. Allow the mix to cool and grind it to smooth paste without adding water.
Step 2: Grind chopped tomatoes to a smooth paste without adding water. Keep aside.
Step 3: Heat 2 tablespoon butter and add the blended onion mix , saute till its cooked.
Step 5: Add the fried paneer pieces and mix well with the gravy.Add little water and allow it to cook well.
Step 7: When the gravy is done and paneer is cooked lower the flame and add cream/evaporated milk adjusting the quantity according to the required consistency. If you want a reddish tinge you can add a drop of red color to the gravy. Switch off flame.
Step 8: Garnish with coriander leaves and serve hot .
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