Thursday, Dec 20 2007

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Subzi Shaahi Paneer

Ingredients

Paneer - 250 gm (cut into cubes)

Dry fruit paste: (grind the following into a paste.)
Cashew Nut - 10
Almond - 5

Tomato - 1 (pureed)
Onion - 1 medium (chopped finely, lengthwise)
Ginger-Garlic paste - 1-heaped tbsp.
Ghee/ butter - 4 tbsp.
Tejpatta - 2

Powdered masala:
Haldi powder- 1/2 tsp
Red Chilly powder- 1tsp

Salt
Sugar - 1tsp
Raisin - 10
Malaai (fresh cream) - 1 tbsp
Paneer grated- 1 tbsp
Dhania Patta - 1 bunch (finely chopped)
Water - 2 cups

Method:

1. Heat half of ghee/butter in a karaahi. Put onion in it, saute till onion turns brownish. Drain off the ghee from onion and grind this fried onion using as little water as possible.
2. Put ginger garlic paste in half-cup water; leave it for 3 minutes then squeeze out the juice and the water from this by pressing it against a strainer or straining thru muslin cloth.
3. Heat the karaahi again with rest of butter; put Tejpatta, add tomato puree, ginger garlic juice, powdered masala and the dry fruit paste. Saute on medium flame till oil starts to show up on sides of karaahi. Add, salt and sugar and boiling water.
4. Bring the whole thing to boil. Then add paneer cubes. Put off the flame. Garnish with dhania patta, malaai, raisin and grated paneer. Serve with paraatha.

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