Inflation to ease, economic growth to accelerate in coming months: Finance Ministry
India's retail inflation jumped in October 6.21 per cent, a 14-month high, driven by elevated food inflation in a few vegetables.
For many of you, cooking may not seem a chore but a fun on weekend. So this time, the kitchen may be the best destination to relax with great aroma and tastes for those who feel this way. Today’s recipe of rich almond paneer is enthralling to start.
Once you overcome the hardest part of cooking that is to initiate the process, the rest will go smooth. With the first bite of this nutritional and yum vegetable, you will experience an unforgettable immense pleasure with contentment.
Serves: 10-12; Preparation time: 20 minutes; Cooking time: 30 minutes
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Ingredients:
Paneer ½ kg
Almonds 25-30
Milk 1.5 cup
Fresh cream 1 cup
Fresh Yogurt 1 cup
Melon seeds 4 tsp
Cashew nuts 20
Green cardamom 4
Garlic 4 Flakes
Ginger 1-inch thick piece
Green chillies 3
Coriander leaves few
Salt 1 tsp
Coriander powder 1 ½ tsp
Kasuri methi 1 tsp
Red chilli powder ½ tsp
Pure ghee 1 tbsp
Method:
Grate garlic and ginger. Chop green chillies and coriander nicely. Grind cardamoms, cashews, melon seeds separately to powder form. Dice the paneer in cubes of one-inch thickness. Soak the almonds for two-three hours and peel them off. Roast them adding little ghee. Beat cream and yogurt separately.
Heat ghee in a pan. Add cardamom powder. Saute for a second on low flame.
Add garlic, ginger and green chilli paste. Keep stirring till it is cooked.
Put half cup of water and let it simmer on low flame. Add chilli powder, coriander powder, kasoori methi and stir for a minute.
Put cashew nut and melon seed powder in it and stir.
Add half cup of water and cook till the masala is thick.
Add beaten curd and salt. Stir well for a minute more.
Add the paneer cubes. Cook for 2 minutes.
Put almonds and mix well. Cook for two-three minutes.
Turn off the gas and let the curry gets cool for 10 to 15 minutes.
Add milk and cream. Stir nicely.
Garnish with coriander leaves and serve hot with naan, chapatti or paratha.
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