Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Category: Veg- Curries
200gm. Cottage Cheese (paneer) (cut in long strips)
500gm. Tomatoes (roughly chopped)
1 Cup Cream
4 Tbsp. Cashew paste
2 Tsp. Kasoori methi powder
2 Tsp. Ketchup
2 Green Chilies (roughly chopped)
1 Tsp. Sugar
1 Tsp. Ginger (roughly chopped)
2 Tbsp. Butter
2 Tsp. Ghee
Salt to taste
1/2 Tsp. Garam Masala
1/2 Tsp. Red Chilies Powder
1 Tsp. Coriander Powder
Heat the pan and add roughly chopped tomatoes, ginger, green chilies mix well and saute for 5 minutes on medium flame.
Set on room temperature and make a fine puree in mixer.
Soak cashew in ½ cup water for 2 hour and make a fine paste in mixer.
Roast kasoori methi in pan and make a fine powder in mixer.
Cut the cottage cheese in long strips or cubes whatever you like.
Heat the ghee and butter both together in kadai on medium flame.
Add tomatoes puree and sauté for 5-10 minutes.
Add ketchup, salt, sugar, red chillies powder, coriander powder, garam masala and mix well. Cook for 5 minutes again.
Add cashew paste, kasoori methi powder, mix well.
Add ½ cup water and cook for 5 minutes.
Now add cream and paneer and cook for 5 minutes.
Garnish with green coriander and cream. Serve with pranthas.