This recipe is taken from Vahrehvar. However I have modified it slightly to be vegetarian.
Ingredients
- vegetable oil
- 1/2 tsp cumin seeds
- 1 onion, chopped
- 1 tbsp ginger garlic paste
- 1 tbsp coriander powder
- 1 tsp chili powder
- 1/3 cup cashew nuts
- 1/2 tsp fenugreek leaves
- 1 sliced green chili
- 1 cup diced tomatoes
- 100 g butter
- red food colouring
- 1/2 tsp sugar
- 1 tbsp tomato sauce (optional)
- 1/2 cup cream
- 1 cup cubed paneer cheese
- your favorite garam masala
Method
Heat some oil in a medium pan and add the cumin seeds. When they start top pop, add the chopped onions, ginger garlic paste. Cook the onions down until they are well caramelized.Add coriander powder, chili powder, cashew nuts, crushed fenugreek leaves, green chili, tomatoes and a little water. Stir ingredients together, cover and cook slowly for about 10 - 15 minutes.
Remove the masala from the heat to cool a little bit, and then transfer to a blender and puree. Return pan to the heat and add butter. When melted add the masala and season with salt. At this stage add a little water if the masala is too thick.
Add red colouring (if that's what you like). Add the sugar and tomato sauce. Add the cream. Allow the masala to simmer for a while to achieve the desired thickness. When ready, add the cubed paneer and stir.
Finally, add the garam masala, stir and serve.
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