Directions
Ingredients
- Oil – 1 tbsp
- Butter – 3 tbsp
- Bayleaf – 1 no
- Onion chopped – 1 cup
- Ginger chopped – 1 tbsp
- Garlic chopped – 1 tbsp
- Green chilli – 1 no
- Kashmiri chilli powder – 3/4 tbsp
- Salt – to taste
- Tomatoes chopped – 2 cups
- Paneer diced – 1½ cup
- Dash of water
- Fenugreek (methi) leaves powder – ½ tsp
- Coriander chopped – handful
- Cream – ½ cup
Steps
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1
Done
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In a deep vessel add oil & butter. Drop in bayleaf and then onions. Cook the onions till they brown. Now add ginger, garlic & green chilli. Saute for a minute and then add chilli powder. You can dissolve the chilli powder with ¼ cup water also so that the chilli does not burn. |
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2
Done
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Saute and then add tomatoes and salt. Cook till the tomatoes are mashy, you can add a dash of water if the masala dries up. |
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3
Done
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Add methi leaves powder, paneer chopped coriander and cook for 3-4mins. Remove from heat and mix in cream and serve hot. |
