Ingredients
- Paneer 300 gms cut in cubes
- Onion 2
- Garlic 3-4 cloves
- Ginger 1 inch piece
- Bay leaf 1
- Cinnamon 1
- Cloves 3-4
- Black peppers 15-20
- Green Cardamom 2
- Fennel seeds 1 tsp
- Salt to taste
- Green chilli crushed 1 tsp
- Yogurt 1 cup
- Almond paste 2 tbsp
- Cream 1 cup
Method
- Grind ginger garlic to fine paste
- Crush the black peppers. Crush fennel seeds
- Boil onion. Cool and grind to fine paste as water as needed.
- Heat oil in pan and saute whole spices for few seconds.
- Add ginger and garlic paste.
- Add onion paste.
- Cook well on low heat for 8-10 minutes.
- Add crushed chilli and dry spices and mix well.
- When oil starts to separate, add almond paste and cook continuously stirring on low heat.
- When oil separates, then add yogurt and cook for 8-10 minutes more on slow heat.
- Add cream. Mix well and cook for 4-5 minutes.
- When boils add paneer.
- Mix lightly and simmer for 2-3 minutes on low heat.
- Black pepper paneer is ready.
- Serve hot with naan or roti/paratha.
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