INGREDIENTS
Paneer chopped into 1"x1" cubes - 1/2 kg
Tomatoes - 6
Cashewnuts 10-12
Garlic Cloves - 6
Kashmiri Chillies - 8
Coconut Powder - 2 tbsp
Cooking oil - 1 tbsp
Butter - 1 tbsp
Kasturi Methi (Dried Methi leaves) - 1 tsp
Corriander Leaves - Bunch
Salt to Taste
TOOLS
Mixer, Knife and board, Grater, Kadhai
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The Burpy TODO
Soak the block of paneer in warm water to make tender for 10-15 minutes. Chop the Paneer and keep aside
Make a puree of 5 tomatoes by grating them.
Grind the Cashewnuts, Garlic, Kashmiri Chillies and Coconut powder to a smoothe paste.
Put the oil and butter into a kadhai and add the Kasturi Methi to it.
Add the ground paste, tomato puree and 1 chopped tomatoe to the oil and butter and let it cook till the oil leaves the sides.
Add the chopped paneer to it and let it sauté well in the masala. Add salt to taste and Cover for 5 mins.
Garnish with freshly cut coriander leaves. Serve hot with hot Paranthas / Roti / Rice
