Paneer | 250 Gram | |
Tomato | 4 , chopped | |
Tomato | 1 , grinded | |
Ginger | 10 Gram | |
Ghee | 2 Teaspoon | |
Oil | 2 Teaspoon | |
Cardamom | 3 | |
Sugar | 1/2 Teaspoon | |
Garam masala powder | 1/2 Teaspoon | |
Chilli powder | 1/2 Teaspoon | |
Tomato sauce | 1 Teaspoon | |
Cashew nut | 4 , grinded | |
Milk | 1 Cup (16 tbs) | |
Cream | 4 Teaspoon | |
Salt | To Taste |
Heat oil in a kadai; add ginger and chopped tomato; stir well for a couple of minutes.
Add ground tomato. Keep stirring to make a fine paste; add both ghee and oil into it.
Add cardamom; stir well for 2 minutes. Add salt, sugar, chilli powder and garam masala powder.
Stir well and add tomato sauce. Add ground cashew and ½ cup water.
Boil well. Add paneer and milk and cook until the gravy becomes semi-thick
Pour cream over the gravy.
Best served with roti.
Serving size
Calories 233Calories from Fat 110
% Daily Value*
Total Fat 13 g20%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 368 mg15.33%
Total Carbohydrates 20 g6.7%
Dietary Fiber 2 g8%
Sugars 12 g
Protein 13 g26%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet