Ingredients:
2 cups of panner cut into 1 inch in length.
(A)
2 big onions chopped
5 big red tomatoes chopped
10 cashew nuts
1 tbs butter
(B)
1 tsp ginger paste
1 tsp garlic paste
(C)
1 tsp chillie powder
¼ tsp turmeric powder
½ tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tbs tomato paste
2 tbs butter
2 tsp cream
¼ cup milk
A little pinch kasuri meethi leaves (dry roast and make it into powder)
1 tsp honey (optional)
Method:
Slightly fry the panner in some butter.
Do not brown them too much.
After frying, soak the panner in hot water until the gravy is made.
Heat a wok with 1 tbs of butter.
Add in all the ingredients in (A).
Saute well, till the tomatoes are mushy.
Remove, cool and blend it well without any lumps.
Keep aside.
Heat a wok with 2 tbs of butter, add in the ingredients (B).
Sauté well, add little salt or the contents will splutter.
Add in the ground paste (A).
Sauté well, add in all the ingredients in (C).
Sauté well for about 3 minutes till all the raw smell goes.
Now add in the panner pieces, milk, kasuri meethi powder,
honey. Simmer for another 3 minutes.
The gravy should be little thick and the oil should have separated.
Remove, garnish with the coriander leaves and little fresh cream.
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