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Chef Sanjyot Keer
My Favourite recipe EVER
Set a kadhai over high flame & once it gets hot add the ghee & let it heat as well.
Once the ghee gets hot add cumin seeds, onion, now stir & cook until the onions turn light golden brown.
Add garlic & ginger once the onions turn light golden brown & continue to cook until the onions turn golden brown.
Further add in all the powdered spices along with the chopped green chilies, stir well & add hot water, continue to cook until the ghee is released.
Once the ghee separates add tomatoes & salt, stir well & cook until the tomatoes get mushy & the ghee gets separated, this process will take upto 25 minutes.
To cook the tomatoes faster you can use a potato masher to mash all the tomato.
If the gravy becomes dry while cooking it, add hot water & continue to cook it further.
Once the tomatoes have cooked completely & the ghee is separated taste & adjust salt.
Your gravy for kadhai paneer is ready.