INGREDIENTS
½ kg cottage cheese
1 tbsp green chilly - coriander chutney
1 tbsp tomato ketchup
FOR MARINATING
1.2 cup curd
¼ cup fresh cream
4 tbsp cashew nut paste (Blend it together to
1 tsp turmeric powder, make a fine paste)
1 tsp red chilly powder
1 tsp garam masala
¼ cup oil
Salt to taste
FOR TOMATO GRAVY
½ kg tomato
Whole garam masala 1 gm each of
2 onions finely chopped
Pepper corns, cloves
Bay leaves, cinnamon, black cardamom
PREPARATION FOR TOMATO GRAVY
Blanche the tomatoes, peel and make a paste of it, boil the onions and masala a paste of it, heat oil in pan, add the whole garam masala let it splutter, add onion paste, coo for a while, add tomato paste and finish with salt to taste
METHOD
1 Cut the paneer into cubes (2”x2”). Split the paneer cubes partially, add green coriander and chilly chutney and tomato ketchup puree, and marinate the paneer with the paste prepared for marinating for 45 minutes.
2 Skewer it and place it in the tandoor, cook till it attains the golden color, remove from the tandoor
3 Heat a pan, add few drops of oil, add tomato puree and water, and let it come to boil. Add tandoored paneer and cook for some time till it is done.
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copy right reserved
Lalit Niranjan
25/09/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
