Cooking Time: 1 Hour
- 100 gm paneer
Ingredients to be grinded
- 3 medium sized onion(if onion are big then take 2)
- 1 inch cinnamon stick (daalchini)
- 4 green chilies
- 2 cloves
- 2 cardamom
- 3-4 garlic cloves if they are small(if they are big then take 2)
- 2 tomatoes for tomato puree
Ingredients for gravy
- 4 tbsp refined oil (vegetable,sunflower any)
- 1 bay leave (tejpatta)
- 1 tbsp red chilli powder
- 1/2 tsp turmeric powder ( haldi)
- 1/2 tsp cumin powder ( jeera powder)
- 1/2 tsp coriander powder ( dhaniya powder)
- 1 tbsp sugar
- salt according to taste
- kasturi methi 1 tbsp
- 1/2 tsp garam masala
- 1/2 cup fresh cream
- tomato ketchup 2 tbsp
- 1 cup milk
- Finely chopped coriander leaves for garnishing
Step 1: First of all we will boil the tomato. If we use boiled tomatoes for tomato puree, the sabji taste the best.Add tomato in the boiling water and keep boiling it.When you will see cracks in tomato or some wrinkle kind of texture in tomato then it means tomato is completely boiled.Take out tomato from boiling water and keep it aside for cooling down.If we will make tomato puree of hot tomato then it may spill out of blender.If you are in hurry then put tomato in cold water then you can use it immediately.When tomato has cooled down then we will peel off the skin of tomato and put it in a blender jar and blend it to form a smooth puree.Tomato puree is ready,keep it aside.
Step 2: You don’t have to stop cooking when your tomato is cooling down, meanwhile you can prepare onion gravy.Remove the skin of onion and chop it in big chunks.Combine onion,garlic,cinnamon,green chilies,cloves and cardamom in a blender and make a smooth paste.If required you can add around 1/4 cup of water at the time of blending the mixture.
Step 3: Take oil in a kadhayi. When oil is hot enough then add bay leave and saute it for about a minute.Then add the onion paste which we made in step 2.Now add salt and sugar and cover the lid of kadhayi and let it simmer for about 1o minutes.Keep the gas in medium heat.After 10 minutes open the lid and check the gravy,stir it nicely.If the gravy has started to ooze oil then it means it is cooked, if has not started to ooze oil then cook it till it starts leaving oil.
Step 4: When gravy have started to leave oil, add tomato puree which we have prepared in step 1. Then add turmeric powder,red chilly powder,cumin powder and coriander powder. Stir the gravy nicely and again cover it with lid and let it cook for about 10 minutes.When the gravy starts leaving oil then it means that the gravy is ready.Now add kasuri methi,garam masala,tomato ketchup and fresh cream.Stir the gravy nicely.
Step 5: Now lastly add milk and paneer and simmer it for about 5 minutes. Garnish with coriander leaves and serve it with any bread of your choice.Enjoy !!
If you are made the sabji little before and while serving it later, you find the gravy has thickened then add some milk and reheat it.
Use plain tomato ketchup. Do not use any flavored ketchup.
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