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Garma
Garam More |
Rasoi |
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Mathod 1.Add onion, ginger, green chili and cardamom to 2 tbsps. of heated ghee. 2.Sauté until light brown, then add the tomatoes, cover and cook on a low flame for a few minutes. 3.Now add the curd, cook for 2 minutes, remove form heat and blend in a blender with ½ cup of water. 4.Cook the puree in the remaining ghee for a few minutes, then add the salt, chili powder, garam masala, tomato sauce and enough water to make a thick gravy. 5.Cook on a low flame and then keep aside. 6.Just before serving, heat the gravy and add the paneer pieces, milk and serve garnished with grated paneer.
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