Samagri:
Paneer Marination ke liye:
- 1 cup (250 g) paneer*, cubes mein kaat len
- ¼ chhota chammach haldi powder
- ½ chhota chammach laal mirch powder
- Namak
Gravy ke liye:
- ½ cup (118 ml) doodh
- 2 bade chammach makkhan talne ke liye
- 1 bada chammach tel pakaane ke liye
- 1 bada pyaaz, baareek kata hua
- 2-3 lahsun ki kaliyaan, baareek kati hui
- 1 inch adrak ka tukda, baareek kata hua
- 2 bade tamaatar, puree kiye hue
- ½ cup (118 ml) pani
- ¼ cup taazi cream (25-35% chiknayi)
- ½ chhota chammach laal mirch powder (swaad ke anusaar ghatayein-badhayein)
- ½ chhota chammach haldi powder
- 1 chhota chammach garam masala
- Swaad ke anusaar namak
1 chhota chammach chini (vaikalpik) - ¼ cup (8 g) kate huye dhaniya patte sajaane ke liye
Nirdesh:
Nirdesh:
- Paneer ko marinate karein:
- Paneer ke tukdon ko ek katore mein haldi powder, laal mirch powder aur ek chutki namak ke saath milayein.
- Paneer ko lagbhag 15-20 minutes tak marinate hone den.
Tamaatar puree taiyaar karein:
- Paanee ubalein aur ismen tamatar daalein.
- Tamataron ko 3-4 minutes ke liye tab tak halka ubaalte rahen jab tak ki unka chhilka na utarne lage.
- Tamataron ko garam pani se nikaalein, unhen thanda hone dein aur phir unaka chhilaka utar dein.
- Blender ka istemaal karte huye chhile huye tamataron ko blend karke smooth puree bana len.
Paneer pakayen:
- Madhyam se madhyam-tez aanch par pan mein 1 bada chammach tel garam karein aur ismen marinate kiye hue paneer ke tukde daalein.
- Paneer ke tukdon ko sunahara bhoora hone tak halka bhoon lein. Inhe pan se nikaal kar ek taraf rakh dein.
Gravy banayen:
- Usi pan mein 2 bade chammach makkhan daalakar pighala lein.
- Kate hue pyaaz daalen aur unhen halka bhoora hone tak talein.
- Keema kiya hua lahsun aur adrak daalein. Kachchi gandh khatam hone tak kuch minutes tak talein.
- Tamatar puree daalein aur ise tab tak madhyam aanch par pakayen jab tak ye gaadhee na ho jaye aur tel kinaaron se alag na hone lage.