Ingredients Jump to Instructions ↓

  1. 1 tsp coriander (dhania) seeds

  2. 1 whole dry kashmiri red chilli , broken into pieces

  3. 1 tbsp oil

  4. 1 recipe basic white gravy

  5. 1 1/2 cups paneer (cottage cheese) , cut into 25 mm. (1") cubes

  6. 1/2 tsp sugar salt to taste

  7. 1 tbsp fresh cream For The Garnish

  8. 1 tbsp almond (badam) slivers a few strands of saffron (kesar) strands

  9. 1 tbsp warm milk

Instructions Jump to Ingredients ↑

  1. Combine the coriander seeds and red chillies and pound them coarsely in a mortar-pestle (khalbhatta). Keep aside. Heat the oil in a kadhai, add the basic white gravy and sauté on a medium flame for 2 minutes. Add the pounded coriander- chilli powder and ¼ cup of water mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the paneer, sugar and salt, mix gently and simmer for 2 to 3 minutes, stirring once in between. Remove from the flame, add the cream and mix gently. Serve hot garnished with almond slivers and saffron.


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