Ingredients
Tomatoes: 6-7 whole
Green chillies: 2-3, depending on desired spice level
Ginger: about the size of a large gooseberry, peeled and chopped.
Panneer: 1 cup cubed
Fresh cream: 2 tbsp
Butter: 1 tbsp
Spices:
Cumin 1 tbsp
Green cardamom 2-3
Black cardamom 1-2
Procedure:
Grind the tomatoes with green chillies and ginger smoothly, then in a thick bottom pan, add oil, cumin, cloves, green cardamom, black cardamom and sauté , then add the ground purée and start to cook, add butter while the purée starts boiling and cook until oil separates from the mixture. Then add chopped Panneer, and a few tablespoons of heavy whipping cream.
Let it come to a boil. Turn off in a few minutes.
For Mattar Panneer, cook the green peas separately in a cup of water. Once the sauce above is thickened, add the cooked peas and bring to a boil.
Offer to Krishna and enjoy.
Tomatoes: 6-7 whole
Green chillies: 2-3, depending on desired spice level
Ginger: about the size of a large gooseberry, peeled and chopped.
Panneer: 1 cup cubed
Fresh cream: 2 tbsp
Butter: 1 tbsp
Spices:
Cumin 1 tbsp
Green cardamom 2-3
Black cardamom 1-2
Procedure:
Grind the tomatoes with green chillies and ginger smoothly, then in a thick bottom pan, add oil, cumin, cloves, green cardamom, black cardamom and sauté , then add the ground purée and start to cook, add butter while the purée starts boiling and cook until oil separates from the mixture. Then add chopped Panneer, and a few tablespoons of heavy whipping cream.
Let it come to a boil. Turn off in a few minutes.
For Mattar Panneer, cook the green peas separately in a cup of water. Once the sauce above is thickened, add the cooked peas and bring to a boil.
Offer to Krishna and enjoy.
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