For the kofta. 2 cups grated lauki or doodhi or bottle gourd; 1½ cup crumbled paneer or cottage cheese; 1½ cup besan or gram flour or chickpea flour; 1 tsp jeera or cumin powder; 1 tsp dhania or ...

Simmering those same yogurt-roasted paneer slices in a spicy tomato curry, however, is a dish any cheese lover can get behind. The key to making this dish, which she makes at home, ...

1. Paneer Butter Masala. Ingredients: Paneer cubes. Tomatoes, onions, and cashews (blended into a paste) Butter, cream, and a blend of spices (garam masala, turmeric, chili powder) Method: Saute ...

To make the sauce, heat 1 tablespoon of the oil in a medium non-stick frying pan and gently fry the onion for 5 minutes, or until softened, stirring regularly.

To make the curry base. Step 1 Heat 700ml water in a large saucepan. Add all the ingredients apart from the tomatoes and simmer covered for 45 minutes until the onions become very soft.

How to make Mary Berry's paneer curry. Preheat the oven to 220C/200C fan/Gas 7 then move on to preparing the vegetables. The cauliflower should be washed and cut into florets, ...

Pop the paneer, chilli, curry leaves and bay leaf in, and cook for 10 more minutes. Finish by adding the cream and butter, leave to heat up for a while and then top with a sprinkle of chopped ...

Start by making the curry base for your dish. Peel and chop the onion. Heat the oil in a saucepan over a medium heat. Add the onion and sauté for a few minutes until they are soft and translucent ...

It was all she needed to hear, and it woke her up, literally and figuratively. “I had always shown him love by cooking, and I think that’s what he needed,” she said.

500 gm paneer, grated; 200 gm khoya or mawa or milk solids; 100 gm mushrooms, finely chopped; 100 gm palak or spinach, finely chopped and blanched; 50 gm prunes or raisins, finely chopped ; 100 gm ...