Srivalli from Cooking 4 All Seasons has graciously allowed me to reprint this recipe in it's entirety on my blog.
I am sharing this with you, my readers, to introduce you to Srivalli and her amazing cooking and photography talents- both tempt the tastebuds. Recently, Srivalli has published an e-book with some really unique and simple-to-make Indian recipes. I will share that with you tomorrow!! Srivalli is amazing creative!! Thanks for sharing this, Srivalli.
Preparation Time : 10 mins
Cooking Time : 20 - 30 mins
Serves - 4-5
Paneer - 250 gms
Onions paste - 1 cup
Tomato Puree - 2 cups
Ginger Garlic paste - 1 tsp
Red Chilli powder - 1 tsp
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Cumin Powder - 1/2 tsp
Cashew nut paste - 3 tbsp
Cream - 1 cup
Bay Leaf - 1 (opt)
Salt to taste
Butter - 3 tsp
Saffron - 5-6 strands
Milk - 50 ml.
Method to prepare:
You can use Home made Paneer or can use store bought. Cut into cubes and fry them in butter till golden colour. Remove and keep aside.
Warm milk and soak saffron in it.
Make Onion puree and Tomato puree separately. Keep aside.
In a pan, heat butter. You can use the same pan that you used for frying Paneer. Add the bay leaf, then fry Onion paste till its pink. add the ginger garlic paste. Fry both till the onion paste turns till brown.
Then add cashew paste along with all the spice powders. Simmer and allow it to cook well. Then add the tomato puree.
Add about 1/2 cup water and bring to boil. Then simmer and cook till it thickens. When the gravy is thick enough, add the cream and simmer for another 10 mins. Finally add the milk that has the saffron. Optionally, you can add orange food colour if you want richer colour.
When the gravy is ready, finally add the fried paneer and cook for 5 mins.
This tastes great with Ghee Rice, Jeera Rice or Naans.
Original Post on Srivalli's Blog.
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