MILK PANEER GRAVY

Ingredients:

Left over milk one lit.

Sugar three Spoons

Lemon juice two tablespoons

Hybrid tomatoes five

Ginger garlic paste one Tablespoon

Curry powder one tablespoon(blend cardamom one, cloves four, cinnoman six, poppy seeds two spoons, fennel seeds two spoons, pepper seeds one spoon. Dry roast and blend together into coarse texture.)

Corn flour two Tablespoons

Chilly powder two Spoons

Turmeric powder one spoon

Salt to taste

Sesame oil one and half a tablespoon

Butter one tablespoon

Coriander leaves finely chopped half a Cup
Curry leaves one sprig
Bellary onions two finely chopped and blend into a paste

Mustard seeds one spoon
Procedure:


Heat a frying pan with oil over a medium flame.
Add mustard seeds to pop up
Add onion paste, ginger garlic paste and fry for a while.
Add turmeric and chilly powder, curry powder and fry for a while in a low flame.
Then flollowed by tomato paste.
Add salt.
Allow to boil.
Add milk paneer cubes and coriander chops.
 finally.
Add corn flour mixed with water.
Switch off the flame.

Paneer gravy is ready to have with idlies, dosais and chaoathies and poories.