Directions
Ingredients
- Water – 2 cup
- Onion (medium) – 6 nos
- Ginger – tiny piece
- Garlic cloves – 7-8 nos
- Green chilli- 2nos
- Black cardamom – 1 no
- Shahi Jeera – 1tsp
- Cardamom – 3 nos
- Cashewnuts – ½ cup
- Peppercorn – 5-6nos
- Curd – 1 cup
- Ghee – 4 tbsp
- Water – a dash
- Milk – 1 cup
- Green chilli slit – 1 no
- Ginger julienne – a pinch
- Mace (javitri) powder – a pinch
- Cardamom powder – a pinch
- Paneer cubes – 2 cups
- Rogan – 2 tbsp
- Pepper powder – a pinch
Steps
|
1
Done
|
For the gravy, take a pan and add water, onions, garlic, ginger, green chilli, cardamom, shahi jeera, green cardamom, cashew nuts, peppercorns and boil till onions are mashy. Put the gas off and sieve the mixture into a bowl. Cool down the mixture and remove the cardamom and green chilli. Put the mixture into a mixer grinder and make a puree. Add curd to this and grind. |
|
2
Done
|
Heat a pan and add ghee then the paste along with some salt. Cover and cook for 10-12 mins. Add some water & a dash of milk to make it creamy. Now add some ginger, green chilli, javitri powder and some cardamom powder. Cook for a while and then add some fresh paneer to it and gently stir and cook for 5 mins. Turn the gas off. The curry is ready. |
