Ingredients:
Baby corns - 10-12
Cottage Cheese (Paneer) - 200 gms
Onions - 2 medium
Ginger - 1 inch piece
Whole red chilli - 2-3
Almonds - 12-15
Oil - 3 tbsps
Tomato puree - 2 Cups
Salt - to taste
Red chilli powder - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 2 tsp
Garam masala powder - 1 tsp
Kasuri methi - 1 tsp
Method:
Wash and thinly slice baby corns.
Cut paneer into one inch sized triangular pieces or rectangular pieces.
Saute the babycorn slices and paneer pieces separately in a pan till golden brown and keep aside.
Peel, wash and roughly chop onion and ginger.
Saute onions in a pan until golden brown.
Remove stem of whole red chillies.
Grind red chillies, almonds, sauteed onions, and ginger into fine paste using few tbsps of water.
Heat Oil in a pan, add the ground paste and saute until oil separates.
Add tomato puree, salt and continue to saute for a couple of a minutes.
Add red chilli powder, cumin powder, garam masala powder and coriander powder and saute till oil begins to leave the masala.
Stir and add baby corn, paneer pieces and mix well. Cover and cook on low heat for five minutes.
Lightly roast kasuri methi and crush. Sprinkle over the gravy.
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