Preparation Method: 

Fry 150 g Malai Paneer till golden colour

Remove, and in the same oil, fry 1/2 cup kaaju and keep aside

Deep fry 3 sliced onions till brown

Cool and grind into a paste

Boil 3 chopped tomatoes, 3 flakes chopped garlic, 1" piece chopped

iner with 1 cup water, till tomatoes are soft

Cool and then puree

Soak 3 tsp watermelon seeds and 1 tsp Khus-khus for 1 minute.

Grind to paste

Head 2 tbsp oil and fry onion paste till brown

Add 1/2 tsp chilli powder and khus-khus paste and mix

Add tomato puree and cook till oil separates

Add 1/2 cup milk gradually, stirring constantly, and cook for 3 -

4 minutes

Add 1/2 tsp garam masala and salt

Add enough hot water to get a thick gravy

Boil and then simmer for 10 - 12 minutes

Add Malai Paneer and kaaju

Boil once more, simmer for 5 minutes till paneer is heated

Serve hot.
150 g Malai Paneer
1/2 cup Kaaju

3 onions

3 tomatoes

3 flakes garlic

1" piece ginger

3 tbsp watermelon seeds

2 tbsp oil

Preparation Time: 
30 mins.
Chef's Name: 
Rehana Khambaty


rehanak55's picture

Thanks for going through my recipes. If you feel it haram for mumineen to consume, you can freely opt out for these ingredients.  Since the chinese recipes do require these ingredients to get the right taste of the recipes, you can use green chilli sauce or soya sauce instead, if soya sauce is already there in the recipe, you can just add green chilli sauce.