Serving:4 | Type: Veg-Gravy
Ingredients:
| Onions | -2 |
| Cashewnuts | -20 pieces |
| Garlic | -6 cloves |
| Ginger | -1 inch |
| Cloves | -2 pieces |
| Bay leaf | -1 |
| Green Chili | -4 |
| Yogurt | -1 cup |
| Milk | -½ cup |
| Butter and ghee | -6tbsp |
| Tofu | -1 pack |
| Sugar | -1tsp |
| Salt | -To taste |
| Coriander Leaves | -to garnish |
Powder Ingredients:
| Coriander Seeds | -2tsp |
| Dried Red chili | -4 |
Method
- Coarsely dry-grind coriander seeds and red chilies, Keep aside.
- Cut the onions into big pieces.
- Cut the tofu mix little dry masala powder and sauté with little oil and keep it aside.
- Add 3/4 cup of water and boil the onion, When cooked, add the cashewnut pieces,2green chili, garlic and ginger boil for 2 minutes. Remove and grind it into a paste.
- Heat the ghee and add cloves and bay leaf and stir for 1/2 minute. Add the onion-ginger paste and fry for 1 minute.
- Add the green chilies and fry for a while.
- Add the tofu, sugar and salt, mix gently and simmer for 2 to 3 minutes, stirring once in between.
- Place the gravy on low flame and add yogurt and cook for a minute.
- Next add the milk and salt.
- Add the remaining ground coriander- chili powder and cook on a medium flame for 2 minutes, while stirring continuously. Be careful, Do not break the tofu when mixing and do not let the yogurt curdle.
- Remove from heat and garnish with coriander leaves.
- Sever with chappati, rice or pulav.
Note:
Authentically paneer is used instead of tofu.
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