If you like the gravy to be very smooth, then after grinding the gravy strain it and then add the paste and water.It is favorite dish for vegetarian people.Ingredients
- 250 gms paneer (cottage cheese)
- 3 chopped tomatoes
- 1 chopped onions
- 2 tbsp cashewnut (kaju) paste
- 1 1/2 tsp ginger-garlic (adrak-lehsun) paste
- 1 tsp chilli paste
- 1 tsp tomato puree
- 1/2 tsp garam masala
- salt to taste
- 1/2 tsp chilli powder
- a pinch of cochineal
- 1/2 tsp turmeric powder (haldi)
- 1 tsp coriander (dhania) powder
- oil for deep frying
- 2 tbsp oil
- For The Garnish 2 tbsp chopped coriander (dhania)
- Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.
- Add the ginger, garlic and chilly paste, mix well and saute till it is brown.
- Add the tomatoes and saute for 6 to 8 minutes.
- Cool and blend in a mixer to a puree.
- Transfer in a kadhai, add 1/2 cup water and bring it to a boil on a slow flame.
- Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside.
- Add all the dry masala and salt to the puree and mix well.
- Add the cashew nut paste and pinch of food colour, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.
- Just before serving, heat the gravy and add the paneer pieces into it.
- Serve hot garnish with coriander.
