This recipe I had to prepare in a Fb food group for my dear friend Aparans day as per her wish.We were given the option of three simple recipes out of which we had to prepare only two.This is one among the two.As the name goes this dish was tangy and finger licking.Even my Amma liked it.Please visit her blog justindianfood.com for more interesting recipes.This curry goes well with roti,rice or chapathi.I made very mild changes in the recipe as per my needs.
garlic paste-2 tsp
masala powder-1 tsp
- Wash the
babycorn and cut it into two.
- Roughly chop
the tomatoes and onion and grind it to a paste.
- Grind the
cashewnuts to a paste separately and keep it aside.
- Heat ghee
in a pan and fry the ground masala and ginger garlic paste on low flame until
the raw smell disappears.
- Add chilly
powder,turmeric powder,garam masala powder and saute for a minute.
- Add babycorn and cook for sometime, then add paneer cook for 2 minutes and lastly add cashewnut paste,salt to taste and water as much as needed and adjust the consistency of the gravy.
- Take a boil and garnish with coriander
Labels: North Indian Gravies