Add bit water to diced tomatoes, ginger garlic paste and cashews. Once the mixture is cooled completely, blend it into smooth paste. Set aside.
In a non-stick pan, heat butter/oil. Add dried bay leaf and fry for ten second. Add finely chopped onions and fry until translucent. Pour ground tomato, cashew paste in it and fry for 3-4 minutes.
Add some water if required and add all the masala powders-kashmiri red chilli powder, garam masala powder, coriander powder, cumin powder and turmeric powder. Add some water if the gravy is too thick. Add slit green chillies and salt. Cook for another 3-4 minutes.
Add Kasoori methi and fresh cream. Mix well. Cut paneer into thin slices and using a heart shaped cutter cut out the hearts and grate some of the paneer too. Add heart shaped Paneer pieces and mix well
A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
The methi used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. A bowl of thick curds is all that is required along with these roti to make a satisfying breakfast or a quick meal.
As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate.…
FOR THE WRAP: 4 large rotis 1 egg, beaten 1 to 2 tablespoons oil FOR THE FILLING: 3 to 4 tbsp vegetable oil 1 onion, finely diced 2 to 3 small green chilies, finely chopped 2 to…
Ingredients 3/4 cup dry white wine 1/2 cup heavy cream 1/3 cup coconut milk 2 tablespoons curry powder 1 cup cold, unsalted butter, cut into pieces kosher salt to taste 1/4 cup vegetable oil 8 (6 ounce) fillets…
