by Tarla Dalal
Added to 133 cookbooks
This recipe has been viewed 70416 times
Fresh and soft paneer cubes in a scrumptious almond-based gravy, made colourful and spicy by the addition of tomato purée, dry red chillies and chilli powder. I suggest soaking the dry red chillies and almonds in warm water before using, as this greatly enhances their taste.
- Combine the paneer, turmeric powder, ¼ teaspoon chilli powder, 1 teaspoon oil and salt in a microwave-proof plate and mix well. microwave on high for 40 seconds. keep aside.
- Combine the remaining oil and the prepared paste in a microwave-proof bowl, cover with a lid and microwave on high for 3 minutes stirring once in between after 1½ minutes.
- Add the tomato purée, remaining chilli powder, garam masala, cumin powder, coriander powder and salt, mix well and microwave on high for 2 minutes.
- Add the paneer, cream/milk and sugar and microwave on high for 1 minute.
- Serve hot garnished with ginger and coriander.
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