INGREDIENTS
Paneer Patiala
Servings - 2 - 3
INGREDIENTS
Oil - 20 milliliters
Cumin - 1/2 teaspoon
Garlic - 1 1/2 tablespoons
Green chili - 1 teaspoon
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 tablespoon
Grated paneer - 250 grams
Papad
Water - for brushing
Oil - for frying
Oil - 30 milliliters
Dry red chili - 3
Cumin - 1 teaspoon
Bay leaf - 2
Black cardamom - 2 pods
Star anise - 1
Green cardamom - 4 pods
Mace - 1
Onions - 280 grams
Salt - 1 teaspoon
Ginger garlic paste - 2 1/2 tablespoons
Tomato puree - 150 grams
Curd - 135 grams
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Crushed fennel seeds - 1 tablespoon
Cashew powder - 30 grams
Melon seeds powder - 25 grams
Milk - 150 milliliters
Water - 400 milliliters
Garam masala - 1 teaspoon
Coriander powder - 2 teaspoons
Dry fenugreek leaves - 2 tablespoons
Fresh cream - 75 grams
Coriander - 2 tablespoons
Melon seeds - for garnishing