Paneer In Gushtaba Gravy Food

PANEER IN GUSHTABA GRAVY

Steps:

• In a pan heat yoghurt(to which 1/2 a cup water is added) along with the cloves, big and small Cardamom and boil.
• Make a paste of fennel powder and dry ginger Powder and add to the boiling yoghurt.
• Add brown onion Paste. Add some water to the garlic paste and then strain thru a muslin cloth and discard the residue. Add this to the boiling liquid.
• Add salt and ghee. Finish off with powdered dry mint.
• Make koftas of paneer/any meat and add to the gravy and boil.
• Can also add paneer cubes.

GUSHTABA

Steps:

• Using a food processor, puree the lamb into a fine paste. Mix remaining meat ball ingredients well together. Divide mixture into 4 even pieces and shape each piece into large balls.
• Heat 1 1/2 cups water in a small pan with salt, cinnamon, bay leaf and cloves. When it boils, add the meat balls. Cook uncovered on medium heat for about 20 minutes or until tender/cooked. Halfway through cooking time, turn meat balls over so other side cooks.
• Heat oil in a kadhai (Indian wok) or deep frying pan. Add ghee and sliced onion. Saute till golden brown. Remove from fire.
• Remove onions from oil. Cool and grind to a fine paste with a little water. Set cooked onion paste aside.
• Add minced garlic to oil and saute on low heat for 30 seconds. Add well beaten yogurt and remaining sauce ingredients. Keep on low heat. Stir until it boils. Add onion paste. Mix well for a minute.
• Add cooked meat balls along with any water that is remaining after boiling the koftas. Lower heat, cover and simmer for 20 minutes.
• Serve granished with fresh mint leaves.