In recent days I have been so irregular in my blogging owing to illness in the family and many unexpected travels. I hope to fine tune everything and regularise blogging in the near future. Today’s recipe is from Punjabi Cuisine and I had noted the recipe from a TV channel long back as it seemed so rich as well as very simple to prepare. I just gave it try yesterday as I had paneer in my stock too. I just made few modifications to suit the family’s taste buds.I hope you will also enjoy this rich and creamy gravy.
- Paneer-250 gms
- Oil-1 spoon
- Butter-2 tbsp
- Jeera powder-1 tsp
- Chilly powder-1 tsp
- Garam masala powder-1 tsp
- Salt-To taste
- Cream/Thick curd-1 tbsp(Optional)
- Kasturi methi/Coriander leaves-To garnish
To grind into a smooth paste:
- Onion-1 big
- Ginger -A small piece
1.Roughly chop the ingredients under “To grind into a smooth paste”
2.In the meantime boil a cup of water in a pan and add the chopped ingredients in it.
3.Allow them to cook until tomatoes turn mushy.
4.Cool it and grind into a smooth paste
5.In the same pan add oil and butter.
6.Let it melt.
7.Add the masala powders and stir well.
8.Now add the paste and saute well
9.Add half cup of water in this stage and let it simmer for 5 minutes in medium flame.
10.Add salt and mix well.
11.Now add the paneer cubes and give a quick stir.
12.Garnish and serve it hot with roti or chappathi or rice.
I added coriander leaves instead of kasturi methi
Use home made paneer
Adjust spices as per your taste
You can use cream or thick curd finally.
The colour depends on tomato used
Use kashmiri chilly powder for a better colour and flavour.
Always have a word with your pediatrician before offering any new food to babies
Consider family history of allergies before offering any new food to babies.
Ensure to have included all individual ingredients separately and rule out allergies before trying any recipe
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