PANEER TIKKA MASALA
With the liberal use of cabbage and dry ginger powder, the absence of onion and garlic is barely noticeable in this otherwise onion-dominated curry!Preparation Time : 15 mins.Cooking Time : 10 mins.Serves 4.
Ingredients
1 recipe paneer tikkas, page 26
½ cup boiled green peas
5 medium sized tomatoes
1 tbsp coriander (dhania) seeds
5 whole dry red chillies, broken into pieces
½ cup chopped cabbage
1 tsp chopped green chillies
¼ tsp dry ginger powder (soonth)
1 tbsp tomato sauce, page 101
3 tsp dried fenugreek leaves (kasuri methi)
1 tsp cornflour
½ cup milk
3 tbsp chopped coriander
4 tbsp oil
Salt to taste
For the garnish
¼ cup chopped coriander
Method
1.Boil a vesselfull of water and immerse the tomatoes in it for one minute.
2.Remove, de-skin and de-seed the tomatoes. Chop finely and keep aside.
3.Roast the coriander seeds and red chillies lightly and grind to a powder. Keep aside.
4.Heat the oil in a pan, add cabbage and green chillies and sauté for some while.
5.Add the tomatoes and dry ginger powder and fry till the oil separates from the mixture.
6.Add the red chilli-coriander powder, tomato sauce and dried fenugreek leaves and sauté.
7.Mix the milk and cornflour together and add to the gravy. Mix well.
8.Add the paneer tikkas and peas and heat for some time.
9.Serve hot garnished with coriander
