|
1 cup |
Large eggplants, unpeeled, diced. |
|
1 cup |
Large ripe tomatoes, diced. |
|
21/2 tsp |
Oil (or clarified butter) |
| 1 |
Large onions, finely chopped. |
| 2
tsp |
Salt |
|
Oil to fry |
|
|
|
To grind
: |
| 1 |
Onion |
| 2 tsp |
Ginger & garlic paste |
| 3 |
Red chillies |
| 5 |
Tomato |
| 1 cup |
Coriander leaves |
| 11/2 tsp |
Coconut |
| 2 tsp |
Poppy seeds |
| 5 |
Cloves & cinnamon |
| 3 tsp |
Coriander powder |
| 2 |
Cardamom |
| 1 tsp |
Red chilli powder |
|
Curry leaves |
|
|
|
Instructions
: |
|
Take half the butter and add to the oil and heat them in a pan, add the ground masala
to the pan. Add the paneer and the rest of the butter after the masala comes to a boil.
Let it simmer for about 15 minutes. |
|
|
|
|
