by Tarla Dalal
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Added to 25 cookbooks
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- Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
- Add the chilli powder and tomato pulp and cook for a few minutes.
- Add the cumin powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
- In another pan, melt the butter, add the kasuri methi and onions and cook till the onions are lightly browned.
- Add this to the tomato gravy, along with the boiled vegetables, honey, milk, cream, paneer and salt and allow it to come to a boil.
- Serve hot with rotis or parathas.
- Approximately 4 large tomatoes yield 2 cups tomato purée.
- The paneer may be fried on a tava (griddle) before adding to the subzi.
Nutrient values per
|Vitamin A||1175.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||53.6 mg|
|Folic Acid||52.6 mcg|
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