yummy!!!!!!!!!

Kaaju Paneer Masala

1. Fry 150 gms  Paneer till golden.
2. Remove, add in the same oil fry 1/2 cup kajus and keep aside.
3. Deep fry 3 sliced onions till brown.
4. Cool and grind into a paste.
5. Boil 3 chopped tomatoes, 3 flakes chopped garlic, 1" piece chopped ginger with 1 cup water, till tomatoes are soft.
6. Cool and then puree.
7. Soak 3 tsp watermelon seeds and 1 tsp khus khus for 1 min. Grind to paste.
8. Heat 2 tbsp oil and fry onion paste till brown.
9. Add 1/2 tsp chilli powder and khus-khus paste and mix.
10. Add tomato puree and cook till oil separates.
11. Add 1/2 cup milk gradually, stirring constantly, and cook for 3-4 mins.
12. Add 1/2 tsp garam masala and salt.
13. Add enough hot water to get a thick gravy.
14. Boil and then simmer for 10-12 mins.
15. Add paneer and kaju.
16. Boil once more, simmer for 5-mins till paneer is heated through the serve.

Ingredients:

• Paneer - 1 packet cubed [It comes to 1 cup approximately]
• Capsicum - 1 chopped
• Onion - 1 chopped finely
• Jeera - 1 tsp
• Red chilli powder - 1 tsp
• Turmeric powder - a pinch
• Garam masala powder - 1 tsp
• Ginger garlic paste - 1 tbsp
• Kasuri methi / dried fenugreek leaves - 1 tbsp
• Oil - 2 tsp
• Red Chillies - 1
• Coriander leaves - to garnish
• Salt to taste

For grinding:

• Tomatoes - 2
• Coriander seeds - 1.5 tsp
• Red Chillies - 1

Method:

1. Dry roast coriander seeds and red chillies one by one seperately and grind it with tomato to a fine paste.


2. Heat half a tsp of oil, add cubed paneer and toast it for 2mins. Dont let it brown then transfer the toasted paneer in hot water for 5mins, drain and keep aside


3. Heat remaining oil in a kadai, add jeera allow it to crackle then add red chillies and fry for a minute. Add onions, ginger garlic paste and saute till raw smell leaves and onions turn slightly browned.


4. Then add the ground tomato paste and fry for 3-4mins till raw smell leaves. Sprinkle little water if its very thick. Then add the chilli, turmeric and garam masala powder, mix well and fry for few mins.


5. Next add the capsicum and saute till its cooked but retain its crunchiness dont let it become soft.


6. Add kasoori methi and salt to taste. Finally add the cubed paneer and mix gently until well combined. Simmer for 3 mins so that the paneer get nicely blended with the gravy. Switch off , Garnish with coriander leaves and serve hot with rotis/chapatis.