Ingredients:
250 gms firm paneer
2 tbsp. butter
1 tbsp. cream or malai
1 large tomato quartered
1 medium tomato finely chopped
1 small capsicum finely chopped
1/4 cup cabbage shred coarsely
1 slice bread toasted lightly &quartered
1 tbsp. coconut grated
10 cashews
1 tsp. wheat flour
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. garam masala powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil
Method:
- Grate 2 tbsp. paneer, keep aside for garnishing.
- Chop remaining paneer into thick cubes.
- Heat one tbsp. oil in a heavy frying pan.
- Lightly fry 5 cashews, drain, keep aside.
- Add quartered tomato, cabbage, to same oil.
- Stirfry till cabbage is limp, stir in toast pieces, take off fire, cool a little.
- Wet grind above mixture along with unfried cashews, in a small mixie, using little water.
- Heat remaining oil in same pan.
- Add chopped capsicum and tomato, stir fry for a minute.
- Add all dry masalas, ground paste, flour (dissolved in 1 tbsp. water).
- Cook till gravy is thick, add sugar and salt.
- Add paneer pieces, fried cashews, butter, cream, mix gently.
- Pour into serving dish, garnish with grated paneer, coriander.
- Serve hot with rotis, parathas or even soft slices of fresh bread.
Making time: 45 minutes
Makes: 4 servings
Shelflife: Best fresh
Jain Dishes's Index
