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Recipe: Cut 500g Paneer in triangular pieces of 4 cm. base. Make a paste of 100g onions and 120g tomatoes separately. Also, blanch, peel and grind 10 almonds into a fine paste adding ¼ cup water. Alternately cashew nuts can also be used. In a flat pan heat 50g edible oil and cook onion paste till light pink for 10 min. Add tomato puree and 15g Shahi Paneer masala. Cook for 5 min. Add the almonds paste, 1 cup water and Paneer pieces. Simmer for 5 minutes till right consistency. Check to season. Serve with 1 tspn. cream poured on top.
(Tip: Paneer pieces can be lightly fried, strained and separated from oil before cooking onion paste and added at the last stage.)
Ingredients: Coriander seeds, Red Chillies, Iodised Salt, Black Pepper, Turmeric, Garlic, Cassia, Dried Ginger, Fennel Seeds, Cardamom Amomum, Cloves, Nutmeg, Mace.