- Cut the onions lengthwise.
- Heat ghee in a vessel.
- Add these onions along with the
flakes of garlic and slit green chillies and saute for 10 mins on slow fire.
- Remove from fire and cool.
- Then grind this mixture along with
cashewnuts, curd and malai.
- Keep the same kadai on fire and add
this ground paste along with salt and methi leaves, washed and drained of water.
- Cover the kadai and keep on slow
fire till the methi changes colour and turns slightly brown.
- Then add garam masala powder - 1/4
tsp.
- Then add the paneer water (if paneer
is made at home) or else plain water about 3/4 glass.
- When the gravy starts boiling, add
the paneer that has been cut into cubes - should be kept on slow fire for 10 minutes.
- To be eaten with Aloo Parathas,
Methi Parathas or Plain Parathas.
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