Monday, 24 August 2009



Paneer 250 grams

Mattar (peas) 100 grams

Onion 1

Tomato 1

Green chilli 3

Ginger garlic paste 2 tsp

Turmeric powder 1/2 tsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Red chilli powder 1/2 tsp

Kasoori methi (fenugreek leaves) 3 tsp

Cashew nuts 10 to 15

Cumin seeds 1 tsp

Cinnamon half stick

Cloves 2

Bay leaves 1

Corriander leaves 1 spring

Milk 5 spoons

Salt to taste

Oil 5 spoons


1.To a pan add oil and add broken cashew nuts, saute them.

2.Add chopped onions and salt. Cook it till the colour changes to slight brown.

3.Add chopped tomatoes, ginger garlic paste and turmeric powder.

4.Cook few minutes. Cool and blend this mixture into a fine paste.

5.Add oil to a pan and then add cinnamon, cloves, bay leaves. Now add blended paste.

6.Add little water and chopped green chillies. Now add corriander powder, cumin powder, red chilli powder.

7.Bring the mixture to boil for 10 minutes.

8.After 10 mts add kasoori methi. Then add green peas (mattar).

9.After 5 mts add paneer. Sim the flame and add corriander leaves and milk or cream.


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