Roast the tomatoes on the flame like you would do for brinjal for bharta; remove the skin and puree.
In a kadhai, add ghee. When the ghee is slightly hot, add the whole spices. When the pepper splutters, add the ginger and garlic and sauté till brown. Then add the chilli powder. Once the colour is achieved, reduce the flame.
Now add the tomato puree and cook on medium flame till smooth and no bits are visible. At this point, add the white butter, fresh cream and kasuri methi.
Cook until an aroma is achieved, then add the paneer diamonds and cook for three to four minutes on low flame and finish to serve.
Nine ‘jewels’ in a creamy gravy served with paper thin flat breads – Navratan Korma. Your Diwali feast shall be brightened with the presence of this korma. I think its…
Ingredients 4 whole quail ¼ cup yogurt 7 to 8 fresh lemon leaves ¼ tsp paprika powder ¼ cup chickpeas flour 5-6 pods peeled garlic Fresh green chilli – according to your spice level Method Take a blender, mix…
I love the look of freshly seared tuna. And the only spice I use is coriander seed, a delicious flavor that will linger with each bite. This is a feast for your eyes as well as your palate.
I cook with fresh as well as dried figs. There’s a more intense sweetness to dried figs, and this sweetness combines with aromatic spices to perfectly complement beef. Serves 4…
A healthy, Asian-inspired recipe, the great flavour of the wild salmon is enhanced by a delicious mixture of sesame seed-ginger. Salmon is moist and light, melts in your mouth
A famous, indigenous recipe from North India that makes the ideal match for makai ki roti! To decrease the bitter flavour of mustard greens, cook them in boiling water for a minute before sautéing.
