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07 December 2012,22:32 by
D.Sumithra

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PANEER TOMATO GRAVY

Serves :
6

Preparation Time :
15 minutes

Cooking Time :
25 minutes

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

1 comment for “Paneer Tomato Gravy”

  • Stefy Meflin
    Posted 10 January 2013 at 05:48:53

    It was really a gud dish.......thnku

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