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Categories:
cumin cumin powder turmeric powder coriander powder chili powder asafoetida powder peppercorns cloves cinnamon tomatoes cornflour coconut powder yoghurt onion green chili garlic panneer fresh coriander
Viewed: 51 - Published at: 4 years agoIngredients
- 1/2 teaspoon cumin seed
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 pinch asafoetida powder
- 8 peppercorns
- 5 cloves
- 1 small piece cinnamon
- 3 tomatoes
- 1 tablespoon cornflour
- 1 tablespoon dry coconut powder
- 1/2 cup yoghurt
- 1 onion
- 1 green chili
- 10 garlic cloves
- 10 pieces , panneer
- 1 bunch fresh coriander
Method
- Blend: 10 cloves of garlic, 1 green chilli, 3 tomatoes, 1 onion and fresh coriander with some water.
- Crush (in pestle & morter or spice grinder) the 5 cloves, piece of cinnamon and 8 peppercorns until they are a powder.
- Put a knob of butter into a heavy-bottomed pan and fry the 1/2 teaspoon of cumin seeds.
- Add the crushed spices to the hot butter.
- Add the blended tomatoe mix.
- Add the tablespoon of cornflour.
- Add the Coconut powder.
- Raise the heat.
- Add the rest of the spices (1/2 teaspoon cumin powder, 1/2 teaspoon of tumeric, 1 teaspoon of coriander powder, 1 teaspoon of chilli, pinch of asafetada.
- Once it has thickened add the paneer and cook for 15 mins.
- Add yoghurt to taste on a very low heat.
