Ever been in a moment where you are sitting in a restaurant, mopping up delicious gravies served to you hot and ready on the table and you take a morsel in your hand and wonder; whether you can ever make a similar preparation at home??? !! I know I have had a few of my own and all the buddying chefs out there would have too !!
I am a sucker for Punjabi and moghlai gravy dishes. I have worked and reworked on this recipe; playing with the ingredients for a some time before finally settling on this recipe.
Follow the recipe to the tee and you will be amazed with how simple it is to recreate restaurant style gravies at home.. The ingredients used in the recipe are almost always easily available in every kitchen these days. It can be made in one single pot and not at all time consuming. It is a sure shot winner in parties as well.
1. The gravy mix has to be made in lowest has mark.
2. Paneer is delicate so too much stirring should be avoided after adding paneer to the dish.
3. Kashmiri chilli powder is irreplaceable in this recipe and so is honey. Believe me.
750 gms Tomatoes
1 small Onion
2″ ginger roughly chopped
4 garlic cloves
2 green chillies
2 bay leaves
1 stick of cinnamon ( abt index finger long)
4 Green Cardamom
1/2 Cup of Cashews
1 Tbsp Kashmiri chilli powder
1 cup Water
350 gms Fresh Malai Paneer / Low Fat Paneer cut in pieces
1/2 Tbsp Kashmiri chilli powder
1/2 TSP Garam Masala
1 Tbsp Honey
1/4 Cup Cream
1/2 Tbsp kasturi Methi powder
1 Tbsp Butter
1. Put all the ingredients in the masala list in a pan. Cover and cook for 20 mins. Let the mix cool down.
2. Pulverise it to a very fine gravy consistency. It should be super fine. Take time to achieve the consistency.
3. Heat a pan and add butter to it. When the butter melts , add the Kashmiri chilli powder and saute quickly. Make sure the flame is on low heat or else the chilli powder will burn. Add the masala mix prepared earlier. Stir until mixed well.Add honey , Garam Masala , kasturi Methi powder and Paneer pieces. Let it cook for another 5 mins.
4. Add cream and give a quick gentle stir and take the pan off the gas. If cooked more the cream will separate and spoil the gravy.
Serve hot with home made Kulcha ( recipe to follow soon .. )