Ingredients:
1 cup fresh curds
1/2 cup fresh cream
1 tsp. grated cheese or paneer
3/4 cup milk
1 tbsp. cashewnuts broken
1 tbsp. peanuts husked & lightly roasted
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour
3 green chillies
1 piece ginger
1 tsp. coriander finely chopped
1 slice dayold bread white
1 tsp. sugar
3-4 glazed or canned cherries (optional)
salt to taste
1/5 tsp. cinnamon-clove powder
3 tbsp. ghee or oil
Method:
- Grind together in a dry mixie, cashew, peanuts and bread.
- Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
- Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
- Add curds and cook, stirring continuously till whiteness of curds disappears.
- Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
- Stir gently till boil resumes. Add vegetables, etc. at this stage.
- Cook covered for few minutes till thickened.
- Garnish with grated cheese, coriander and cherries.
Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.
Making time: 30 minutes
Makes: 3 -3 1/2 cups
Shelflife: Best fresh (curd and cream content do not allow this gravy to keep for very long of for freezing).
Gravies Index
