Tuesday, March 29, 2011


2 packets mushroom ( cut into 4 and boiled)
2 onions grated
4 small tomatoes blended
2tbsp cottage cheese grated
1tsp grated ginger
2tsp crushed garlic
3tbsp tomato ketchup
1tbsp red chilli sauce
1tsp soya sauce
1tsp black pepper
1tsp roasted cumin powder
1tp red chilli powder
1/4 tsp laung powder
1tbsp coriander powder
1tsp sugar
2tbsp milk
1tbsp fenugreek leaves( kasoori methi)
 1tbsp butter
1tsp turmeric
2 bay leaves
1tsp cumin seeds
salt to taste

In a wok, add 4 big laddles of  mustard oil. Add a bay leaf and cumin seeds. Saute onions till golden brown, add ginger garlic and saute for a min. Add coriander powder and red chilli powder. Now add tomatoes. Add salt, turmeric , cumin powder, black pepper and laung powder. When the oil starts leaving on the sides of the wok  add 1/4 th cup of water and bring to boil. Add grated paneer and all the 3 sauces.Stir vigrously. Now add the mushrooms. Stir well. Add fenugreek leaves, sugar and milk. Now cover the wok and keep it on sim for 10 mins ( if you think your gravy will burn while keeping it covered, add little water)  Now add butter and mix well. SERVE EXTREME HOT.

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