Guston
A rich, creamy paneer curry built on a slow-cooked cashew and tomato gravy, finished with cream, saffron ghee and kasuri methi.
Informació nutricionalper ració
- aproximadament 898 kcal
- Proteïnes: aproximadament 30,6 g, 13 % de les calories
- Greixos: aproximadament 72,1 g, 70 % de les calories
- Hidrats: aproximadament 38,3 g, 17 % de les calories
Sense comptar: Mace, anacard, llavors de cascall i 1 més.
Índia
Curri
Sopar
Reconfortant
FestivitatIngredients29
- 8cda
- 2cdta
- 9gra
- 9.5ud
- 4mitjanes
- 2ud
- 4ud
- 1ud
- 5ud
- 2.5cda
- al gust
- 2.5cdta
- 0.8cdta
- 15ud
- 1.5cda
- 1.5cda
- 535g
- 1cda
- 1ud
- al gust
- 3.5cda
- 2cda
- 0.5cdta
- al gust
- 1cdta
- al gust
Estris de cuina
- Paella
- Olla de ferro colat
- Batedora de mà
- Tamís
Conté
Els al·lèrgens es detecten automàticament i poden ser incomplets: revisa sempre els ingredients.
Passos17
Pas 1. Slice the onions
Slice the onions thinly.
cebaPas 2. Temper cumin with aromatics
Heat the oil in a pan, add the cumin seeds, then the garlic, green chillies and ginger.
oli vegetal2.5 cda de 8 cdallavors de comíallgingebrebitxoPas 3. Sauté the onions
Add the sliced onions and cook until softened.
cebaPas 4. Add the tomatoes
Add the chopped tomatoes and cook them down.
tomàquetPas 5. Add cashews and chillies
Add the cashews and dried whole Kashmiri red chillies, then the spices.
anacardbitxoxile en polscúrcumaPas 6. Simmer the base
Mix, add water and cover the pan to cook down the base until soft.
aiguaPas 7. Blend the base
Blend the cooked base until smooth.
Pas 8. Temper the final gravy
Heat oil in a pan, add cumin seeds, green chillies and chopped onions and brown them.
oli vegetal3.5 cda de 8 cdallavors de comíbitxocebaPas 9. Add ginger-garlic paste
Add the ginger-garlic paste and cook until it joins in.
pasta de gingebre i allPas 10. Bloom the spices
Add the turmeric, Kashmiri red chilli powder and coriander powder and bloom them with a little water.
cúrcumaxile en polsllavors de coriandrePas 11. Cook in the tomatoes
Add the chopped tomatoes, season with and cook until mushy.
tomàquetPas 12. Add the capsicum
Add the chopped capsicum and cook until it softens.
pebrotPas 13. Strain in the gravy
Strain the blended base into the pan and stir it through.
Pas 14. Sauté the paneer
Toss the cubes with turmeric, red chilli powder and a pinch of and sauté them in oil until golden.
cúrcumaxile en polsoli vegetal2 cda de 8 cdaPas 15. Add paneer to gravy
Add the sautéed to the gravy.
Pas 16. Finish with cream and ghee
Add the fresh cream and the saffron-infused .
nataPas 17. Season and garnish
Sprinkle the kasuri methi, and grated , then garnish with fresh coriander.
fulles de fenigreccoriandre
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