Recipe by

Visit website

Related


Servings

46 serving

Total time

50 minutes


Ingredients

  • (1.25l) fish stock (– cubed)
  • 2 potatoes (– medium, diced)
  • 1 carrots (– large, diced)
  • 1 onion (– medium)
  • 1 tomato (– medium)
  • 1 tbsp Methi (Kasoori)
  • to taste Salt
  • 1 onion (– medium)
  • 1 tomato (– medium)
  • 2 chilies (Green)
  • 1 tsp Ginger-garlic (paste)
  • 6 cloves
  • (1.25l) fish stock (” – piece)
  • 2 cardamom
  • 10 Cashews
  • (1.25l) fish stock (Grated)
  • 1 tsp Poppy seeds ((Khus Khus))
  • 1 tsp chili powder (Red)
  • 1 tsp Garam Masala
  • (1.25l) fish stock


Method

  1. To make the paste: Heat about 2tsp of oil in a pan, fry all the ingredients till lightly browned. Allow to cool and grind into a smooth paste adding little water.
  2. Fry paneer cubes in 1tbsp of oil or ghee till golden brown on all sides. Remove and keep aside.
  3. Heat 2tbsp of oil in a pan, fry onions till lightly browned. Add potatoes and carrots, cover and cook till the veggies are tender.
  4. Add tomatoes and cook covered for 5 minutes. Now add the paste, fried paneer and ½ cup of water. Simmer for 10 minutes. Add kasoori methi and salt and cook for another 5 minutes.
  5. Serve with fried rice or chapathi.
Contains allergens
You may also like

Get this recipe plus 5,000 more for FREE

With HeyFood you'll save time & money planning meals while eating simple, delicious & nutritious food

  Eliminate the age-old problem "what's for dinner?"

  Voice controlled cooking. No more sticky screens!

  Plan your weeks meals in minutes + automatic shopping list

  Import your favourite recipes from the web

  Support for most major diets and allergies

No, thanks