To serve: 4 – 5
- 500 grams Verka Paneer
- 2 tablespoon Verka Ghee
- 1 teaspoon Cumin seeds
- 4 Green Cardamom freshly crushed
- 1 tablespoon Green chillies chopped
- 1 tablespoon ` Ginger chopped
- 1 cup Tomato puree, cut tomatoes in quarters.
- ¼ teaspoon Turmeric powder
- 1 ½ tablespoon Coriander powder
- 2 cups Verka Full cream Milk
- 4-6 Raisins, remove stems, wash and keep
- ¾ tablespoon Roasted Channa powder
- ½ teaspoon Garam masala
- 1 teaspoon Dried Kasuri Fenugreek leaves
Cut Verka paneer in to 10mm thick squares or triangles. Heat 1tablespoon Verka ghee in a pan and pan grill the Verka paneer until has light brown on the sides. Remove and keep aside.
Take tomatoes, green chilli, ginger, turmeric powder and blend to a puree. Remove and keep reserve.
Heat the remaining Verka ghee in a pan on low heat, add cumin seeds, green cardamom, stir and sauté until a pleasant aroma starts coming from the spices. Add whole dried red chilli and stir., now add tomato puree, increase heat to medium, stir regularly until masala start surfacing the ghee.
Add coriander powder stir for 30 – 40 seconds. The Pour half cup of Verka full cream milk slowly, continue strring until milk is absorbed in the masala. Repeat until all the whole milk is used.
Sprinkle salt, stir, and 2 cup of hot water, mix and bring to boil. Add pan grilled paneer, raisins and stir gently. Reduce heat to medium – low and Let it cook for 4 – 5 minutes.
Take roasted channa powder in a small bowl, add 2 -3 tablespoon of warm water, mix well no lumps. Now add to the cooking gravy, while stirring until it mix well. Let it cook for minute, sprinkle garam masal cover and let it cook for 2 minutes.
Remove carefully in a serving bowl and garnish with dried kasuri fenugreek leaves crushed gently between your hands evenly.
Enjoy with roti / paratha / khameeri poori