Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Extract the juice of ginger and garlic and keep aside. Alternatively, I grind the ginger and garlic alongwith the onions. | 2. Grind onions separately, and the cashew nuts and coconut to a fine paste. | 3. In a heavy bottomed pan place the ground paste, add salt, green cardamoms, ginger garlic juice and bring to boil, then simmer. | 4. Cook until dry. Then add ghee and the beaten curd, and cook till fat separates. Add the nut paste and fry for 2 to 3 minutes, taking care that the masala does not brown. | 5. Then add white pepper and 1 1/2 cups of water, or enough to make a thick gravy. | 6. Add paneer Simmer for a while. Remove from fire add kewra jal, and mashed khoya. Blend well. Finally add the cream. | 7. Serve hot over rice.You can also serve with Indian bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cottage cheese	1		cubed	205.8	7.098	23.351999999999997	9.03
white onion	300	g		120.0	28.02	3.3	0.3
ginger	20			32.0	7.108	0.728	0.3
garlic	20			89.4	19.836	3.8160000000000003	0.3
green cardamom	12			133.5	0.0	29.7	0.75
white pepper powder	5			133.5	0.0	29.7	0.75
coconut	20	g	desiccated	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
cashew nut	50			-	-	-	-
curd	250	g		377.5	17.25	31.25	20.25
khoya	150	g		133.5	0.0	29.7	0.75
cream	150	g		495.0	9.975	5.445	52.02
ghee	250			-	-	-	-
kewra essence	2	drops		133.5	0.0	29.7	0.75
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.