Thursday, 26 January 2017



Left over milk one lit.
Sugar three Spoons
Lemon juice two tablespoons
Hybrid tomatoes five
Ginger garlic paste one Tablespoon
Curry powder one tablespoon(blend cardamom one, cloves four, cinnoman six, poppy seeds two spoons, fennel seeds two spoons, pepper seeds one spoon. Dry roast and blend together into coarse texture.)
Corn flour two Tablespoons
Chilly powder two Spoons
Turmeric powder one spoon
Salt to taste
Sesame oil one and half a tablespoon
Butter one tablespoon
Coriander leaves finely chopped half a Cup
Curry leaves one sprig
Bellary onions two finely chopped and blend into a paste
Mustard seeds one spoon

Heat a frying pan with oil over a medium flame.
Add mustard seeds to pop up
Add onion paste, ginger garlic paste and fry for a while.
Add turmeric and chilly powder, curry powder and fry for a while in a low flame.
Then flollowed by tomato paste.
Add salt.
Allow to boil.
Add milk paneer cubes and coriander chops.
Add corn flour mixed with water.
Switch off the flame.

Paneer gravy is ready to have with idlies, dosais and chaoathies and poories.

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