
Recipe
Malai Paneer
- Wash the paneer with water and cut into bit size cubes. Keep aside.
- In a mixer, purée tomatoes and soaked cashew nuts together.
- Put a deep pan on medium heat. Add Ramsons Desi Ghee.
- When the ghee is hot, add bay leaves, ginger garlic paste, turmeric and paprika powder. Mix well and Sauté for a minute.
- Add in the tomato-cashew nut purée, ketchup and salt and sugar. Mix and sauté for 5 mins.
- Add water to the mixer jar used for making the tomato-cashew purée. Swirl it around and add to the pot. Mix well and let the gravy come to a boil.
- Beat the cream in a jar so that there are no lumps and add to the gravy. Mix well.
- Add paneer cubes, vinegar and garam masala. Mix well and cook covered till there is a boil.
- Check for seasoning and add more salt, paprika or garam masala as required.
- Serve hot with paratha or rice.
Ingredients
- 400 gm paneer
- 1 tbsp ginger-garlic paste
- 1 cup cashew , soaked overnight
- 4 tomatoes
- 100 ml low fat cream
- 2 tbsp Ramsons Desi Ghee
- 1 tbsp butter
Preparation Time 40min
Tags:Malai PaneerPaneer