250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
1/4 cup beaten curd
1/2 tsp. red chilli powder 1/2 tsp. garam masala salt to taste
1/2 cup milk
2 tbsp. tomato sauce
2 tbsp. grated paneer
1 tbsp. chopped coriander
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.