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HOT AND SPICY PANEER GRAVY

Oct-07-2018
Saranya Manickam
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT HOT AND SPICY PANEER GRAVY RECIPE

Yummy panner disks cooked in tomato and chilli gravy

Recipe Tags

  • Veg
  • Medium
  • Diwali
  • Tamil Nadu
  • Sauteeing
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. TOMATO - 2 NOS
  2. ONION - 1 NO
  3. DRY RED CHILLIES - 4 NOS
  4. CINNAMON - 2 NOS
  5. CLOVES - 4 NOS
  6. DRIED ROSE PETALS - 1/2 TSP
  7. CUMIN - 1 TSP
  8. ALMOND - 5 NOS
  9. CASHEW - 8 NOS
  10. BUTTER - 2 TBLSP
  11. PANEER - 200 GMS
  12. BAY LEAF - 1 NO
  13. CAPSICUM - 1 NO
  14. GINGER GARLIC PASTE - 2 TSP
  15. SALT - FOR TASTE
  16. GARAM MASALA - 1 TSP ( OPTIONAL)

Instructions

  1. CUT PANEER TO DESIRED SIZES.
  2. SHALLOW FRY PANNER IN 1 TBLSP BUTTER, KEEP THEM ASIDE
  3. BOIL WATER AND ADD TOMATOES, DRY RED CHILLIES . BOIL FOR 5 MINS.
  4. WHEN TOMATOES ARE BOILED , DRAIN THE WATER AND PEEL THE SKIN OFF (BLANCHING) . AND GRIND TOMATOES AND CHILLIES TO FINE PASTE.
  5. IN A SMALL VESSEL BOIL ALMONDS AND CASHEWS FOR 5 MINS AND GRIND THEM TO FINE PASTE.
  6. HEAT BALANCE BUTTER IN A WIDE PAN, ADD CUMIN, BAY LEAF, CINNAMON, CLOVES,ROSE PETALS AND SAUTE TILL GOLDEN BROWN.
  7. FOLLOWED BY CHOPPED GINGER GARLIC PASTE, ONIONS, CAPSICUM AND SAUTE TILL RAW SMELL DISAPPEARS
  8. THEN ADD TOMATO, CHILLI PUREE AND BOIL TILL RAW SMELL LEAVES. AT THIS STAGE 1 TSP OF GARAM MASALA CAN BE ADDED (IF NEEDED)
  9. ADD ALMOND, CASHEW PASTE AND BOIL FOR 2 MINS IN MEDIUM FLAME.
  10. WHEN GRAVY REACHES REQUIRED CONSISTENCY, ADD FRIED PANEER PIECES AND BOIL FOR 1 MINUTE.
  11. SPRINKLE FEW ROSE PETALS AND REMOVE FROM FLAME.

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