Paneer and Vegetables in Khus Khus Gravy
by Tarla Dalal
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Added to 24 cookbooks
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An assortment of vegetables in luxurious white gravy – an unbeatable recipe from the punjabi khazana!
- Combine the poppy seeds, cashewnuts and ¼ cup of milk in a big bowl, mix well and allow it to soak for 30 minutes.
- Once soaked, blend in a mixer to a smooth paste, add the milk, mix well and keep aside.
- Heat the oil in a kadhai, add the cloves and sauté on a medium flame for a few seconds.
- Add the onion paste and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the mixed vegetables and paneer pieces and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Meanwhile combine the poppy seed paste with the remaining 1 cup of milk, mix well and add it to the vegetables.
- Add the salt, mix well add the fresh cream and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the garam masala, mix well and cook on a medium flame for 1 minute.
- Serve hot.
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