Today we had a very nice day. We did not do anything special, just a normal day. After a long time we cooked a very special dish again. I used to make this dish 16 or 17 years ago and in another way than it is usually prepared. Maybe for today’s diary I give the recipe of this dish so that you can cook and see yourself. And if it doesn’t work, you can invite me, I will come and show you.
A very delicious dish Rasgulle ki Sabzi
Preparation time: 30 minutes
Cooking time: 30 minutes
Total Time: 0 minutes 1 hour
2 litres Milk
2 Lemons juice
1 tablespoon Fine wheat flour
A little bit salt
Ghee for frying
4 Fresh Tomatoes, cut in small pieces
300 gram Tomato puree
150 gram Cashew nuts, roasted
1 tablespoon Ghee
77 gram Raisins
100 gram Cream
Spices: cumin, garam masala, coriander, bay leaves, cinnamon, nutmeg, mace, some fresh ginger, curry leaves, curcuma
First of all we need to make paneer:
Heat up the milk and when it starts boiling and it is coming up in the pot, you slowly pour in the lemon juice. While stirring you will see that water separates from paneer, fresh cheese. Take a thin towel and drain the water. In the towel you will have the result: paneer.
Now you need to work a little bit (I did that for half an hour): knead the paneer with the hands until it gets very fine. After a while it will become like dough.
Mix the wheat flour and the salt well with the paneer. Form balls with your hands. They should be the size of big marbles. In the next step you need to fry these balls in ghee.
And then we can prepare gravy:
Prepare a paste of cashew nuts by blending the nuts with a little bit of water. Don’t overdo it, leave a few small pieces of nuts in there.
Heat a tablespoon of ghee in a pan and when it is hot put the spices mentioned above. After all the spices you can also add the raisins. Stir this mix permanently until the raisins are bigger and the spices are nicely cooked. But take care and don’t let them burn! Before this happens you add the fresh tomato pieces and cook them a little while until everything gets nicely soft. This is the right point to add the tomato puree and as soon as this is warm, you can mix in the cashew paste as well. Let this mixture cook for a while and then add cream. You can have a look yourself how creamy you like to have it. If you like the sauce more liquid, you can stir in some water.
In the end you put all the paneer-balls into the gravy and serve it with some fresh coriander on top!
Let me know how it was!
Tags: Recipes, Paneer, Vegetables
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