2 Tbsp. butter
1 tsp. fenugreek (methi) seeds
¼ cup + 1 cup onions, chopped
1” piece of ginger
7 cloves garlic
2 Tbsp. cashews
1 Tbsp. oil
2 ½ cups paneer, cut into cubes
¼ cup onion, diced
1 tsp. chili powder
2 cups fresh tomato puree (approx. 4 medium tomatoes)
1 tsp. cumin seed powder
½ tsp. garam masala
½ cup water
¼ cup frozen green peas
1 Tbsp. honey
¼ cup milk
¼ cup cream
Salt to taste
Heat the butter in a large pot. Add the fenugreek seeds and ¼ cup of onion. Cook until the onions are lightly browned. Remove from the pot and set aside.
Place 1 cup of the onions, ginger, garlic and cashew nuts in a food processor and grind into a paste. Heat the oil in a large pot on medium-high heat, add the paste and cook until it is lightly browned. Add the chili powder and tomatoes, cooking for about 5 minutes. Add the cumin, garam masala and water and cook until the oil separates and floats to the top.
Add the browned onion mixture along with the peas, honey, milk, cream and paneer. Add salt to taste. Cook until it comes to a boil and serve.
Tuesday, December 7, 2010
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