- Preparation time
- 20 mins
- Cooking time
- 20 mins
- Difficulty
- moderate
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- November 21, 2019
- 4 tbsp
- Oil
- 1 Piece
- Cinnamon Stick
- 1 Piece
- Dry Red Chili
- 1 Piece
- Green cardamom
- 1 1/2 Cups
- Onion Paste
- 3 tsp
- Ginger garlic chili paste
- 4 tbsp
- Cashew watermelon seeds/ magajtari paste
- 1 cup
- Tomato Puree
- 1 cup
- Water
- 1 1/2 tbsp
- Red Chili Powder
- 0 As per taste
- Salt
- 1 tsp
- Garam masala
- 1/2 tsp
- Kasuri Methi
- 1 cup
- Paneer Cubes
- 2 pinch
- Red edible color
- In a non stick pan add oil, green cardamom, cinnamon stick, and dry red chili.
- Once the oil heat add onion puree, salt and cook it on slow flame for about 3-4 minutes.
- Now, add ginger-chili-garlic paste and cook it for 2 minute.
- After that add cashew and watermelon seeds / magajtari puree. Cook it on slow flame for 2 minutes.
- Once it is cooked add tomato puree and half cup water mix t well. Now, cover the lead and cook it on medium flame for 3 minutes. (stir it in between)
- Add red chili powder, garam masala, butter and mix well.
- Now, add paneer cubes and water to maintain required consistency. cook it for 5-6 minutes. (add food color if required)
- At the time of serving add kasuri methi, butter and serve it with your favorite Indian bread.
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