HOT AND SPICY PANEER GRAVY | How to make HOT AND SPICY PANEER GRAVY

By Saranya Manickam  |  7th Oct 2018  |  
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  • HOT AND SPICY PANEER GRAVY, How to make HOT AND SPICY PANEER GRAVY
HOT AND SPICY PANEER GRAVYby Saranya Manickam
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

0

0

About HOT AND SPICY PANEER GRAVY Recipe

Yummy panner disks cooked in tomato and chilli gravy

HOT AND SPICY PANEER GRAVY

Ingredients to make HOT AND SPICY PANEER GRAVY

  • tomato - 2 NOS
  • onion - 1 NO
  • DRY RED CHILLIES - 4 NOS
  • cinnamon - 2 NOS
  • cloves - 4 NOS
  • DRIED rose PETALS - 1/2 TSP
  • cumin - 1 TSP
  • almond - 5 NOS
  • cashew - 8 NOS
  • butter - 2 TBLSP
  • paneer - 200 GMS
  • bay leaf - 1 NO
  • capsicum - 1 NO
  • ginger GARLIC PASTE - 2 TSP
  • salt - FOR TASTE
  • GARAM masala - 1 TSP ( OPTIONAL)

How to make HOT AND SPICY PANEER GRAVY

  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.

My Tip:

ADJUST CHILLI ACCORDING TO TOMATO'S TANGYNESS

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