As the name indicates , this dish tastes rich and absolutely delicious . Fresh paneer gives the succulent result . This Dish is from the Nawabi cuisine , well known for the outclass , delectable dishes .
Recipe Tags
Veg
Hard
Dinner Party
Hyderabadi
Pan fry
Simmering
Sauteeing
Side Dishes
Ingredients Serving: 4
Fresh paneer cubes 250grams
Big sized onions 3 roughly sliced
Ripe Red medium sized tomatoes 3 grated into thick purée
Oil 6tablespoons
Ginger garlic paste 2teaspoons
Turmeric 1/4 teaspoon
Cumin powder 1/2teaspoon
Coriander powder 1/2 teaspoon
Kashmiri red chilli powder 1 teaspoon
Red chilli powder 1 teaspoon
Garam masala 1/4 teaspoon
Chaat masala 1/2 teaspoon
Kasuri methi 1 teaspoon
Cooking cream 4tablespoons
Dried apricots 10
Salt 2 teaspoons
Freshly chopped coriander leaves fistful
Instructions
Marinate the paneer cubes with turmeric powder , ginger garlic paste , red chilli powder , 1/2 teaspoon Kashmiri red chilli powder, a pinch of salt . Marinate for about 20 minutes .
In a skillet , heat 3 tablespoons of oil , add the sliced onions and fry till golden brown . The fried onions boosts the taste of the gravy , so it’s a must and not to be omitted . Cool the fried onions and grind it into a paste .
In a heavy bottomed wok , heat 1 tablespoon oil and gently fry the marinated paneer cubes under low flame .
Add the ground onion paste , grated tomato purée and let it cook for few minutes till the oil floats on top of the gravy .
Add 1/2 teaspoon cumin powder , 1/2 teaspoon coriander powder , 1/2 teaspoon crushed Kasuri methi and mix well . Add little water if the gravy looks too thick and dry .
Now add the dried apricots , salt and cook for 3 -4 minutes. The entire process must be done in low to medium flame to prevent paneer getting overcooked .
Add the cooking cream , mix well , let it cook for few seconds and switch off the flame .
Add the freshly chopped coriander leaves for garnishing .
Finally , just before serving , heat 1 tablespoon oil in a pan , add Kashmiri chilli powder and mix it well . Pour this on the gravy to add a rich captivating look . Serve hot with Roomali rotis /Naan / or any mild pulaos .
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Marinate the paneer cubes with turmeric powder , ginger garlic paste , red chilli powder , 1/2 teaspoon Kashmiri red chilli powder, a pinch of salt . Marinate for about 20 minutes .
In a skillet , heat 3 tablespoons of oil , add the sliced onions and fry till golden brown . The fried onions boosts the taste of the gravy , so it’s a must and not to be omitted . Cool the fried onions and grind it into a paste .
In a heavy bottomed wok , heat 1 tablespoon oil and gently fry the marinated paneer cubes under low flame .
Add the ground onion paste , grated tomato purée and let it cook for few minutes till the oil floats on top of the gravy .
Add 1/2 teaspoon cumin powder , 1/2 teaspoon coriander powder , 1/2 teaspoon crushed Kasuri methi and mix well . Add little water if the gravy looks too thick and dry .
Now add the dried apricots , salt and cook for 3 -4 minutes. The entire process must be done in low to medium flame to prevent paneer getting overcooked .
Add the cooking cream , mix well , let it cook for few seconds and switch off the flame .
Add the freshly chopped coriander leaves for garnishing .
Finally , just before serving , heat 1 tablespoon oil in a pan , add Kashmiri chilli powder and mix it well . Pour this on the gravy to add a rich captivating look . Serve hot with Roomali rotis /Naan / or any mild pulaos .
INGREDIENTS
SERVING: 4
Fresh paneer cubes 250grams
Big sized onions 3 roughly sliced
Ripe Red medium sized tomatoes 3 grated into thick purée
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