4 cashews
1/2 tsp ginger paste
Salt to taste
2 tsp oil
1 tsp cumin seeds
1 tsp garam masala powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tbsp kasuri methi
Finely chopped coriander leaves
2 tbsp fresh cream
Grind tomato, cashews, ginger and 1/2 tsp cumin seeds.
Heat oil, add cumin seeds and then the tomato paste. Add garam masala powder, turmeric powder, salt and red chilli powder and cook for 2 minutes. Add peas, paneer and crushed kasuri methi. Cook covered for five minutes.
Add the cream and if the gravy is dilute add a thick paste of bengalgram flour and water.
Garnish with finely chopped coriander leaves. Serve hot with rotis or pulav.
mattar paneer, how to make matar paneer,1/2 tsp ginger paste
Salt to taste
2 tsp oil
1 tsp cumin seeds
1 tsp garam masala powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
2 tbsp kasuri methi
Finely chopped coriander leaves
2 tbsp fresh cream
Grind tomato, cashews, ginger and 1/2 tsp cumin seeds.
Heat oil, add cumin seeds and then the tomato paste. Add garam masala powder, turmeric powder, salt and red chilli powder and cook for 2 minutes. Add peas, paneer and crushed kasuri methi. Cook covered for five minutes.
Add the cream and if the gravy is dilute add a thick paste of bengalgram flour and water.
Garnish with finely chopped coriander leaves. Serve hot with rotis or pulav.
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2 comments:
The cream and cashew must make this a rich gravy... a favorite indeed and your vegetable vadas look lovely.
Thanks Laavanya, it was very creamy and rich
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