Prep 45 m
Cook 45m


    Spices powder:

    1 tsp cumin seeds

    1 tsp caraway seeds

    1 tsp dry coriander seeds

    1 tsp mustard seeds

    ½ tsp fenugreek seeds

    1 tsp fennel seeds

    1 tbsp bengal gram

    1 tsp black peppercorns

    2 to 3 cloves

    1 blade of mace

    2 to 3 green cardamoms

    1 to 2 black cardamoms

    1 cinnamon stick

    1 star anise

    Onion-tomato masala:

    4 to 5 tbsp oil

    2 onions, chopped

    2 tbsp ginger-garlic paste (equal measures)

    1 tbsp turmeric powder

    2 tbsp red chilli powder

    4 tomatoes, chopped

    Rahra gravy:

    1 tbsp mustard oil

    1 tsp turmeric powder

    1 tsp red chilli powder

    ½ tbsp coriander powder

    ½ tbsp garam masala powder

    Salt to taste

    1 tbsp ginger and garlic paste

    ½ tbsp kasoori methi or dried fenugreek leaves

    1 tbsp roasted besan or gram flour

    ½ cup curd

    1 cup onion-tomato masala

    1 cup tomato puree

    1 tbsp green chillies, roughly chopped

    1 tsp spices pwder

    1 tbsp coriander chopped

    400 gm paneer

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Ingredient Substitution Guide


Add ginger-garlic paste and sauté.

Add turmeric powder, red chilli powder and cook for a few seconds.

Add chopped tomatoes and cook till it gets mushy.

In another pan, heat some oil and add the onion-tomato masala and sauté.

Add the tomato puree and cook it well.

Add chopped green chillies and mix it. Then add the spices powder and cook until it releases oil. Add salt and some water to adjust the consistency.

Cut 100 gm of paneer into small cubes and mash it well. Add it to the dish. Add kasoori methi or dried fenugreek leaves, chopped coriander.

Cut the remaining paneer into cubes and add it to the dish. Give a quick mix. Serve hot with Indian flatbreads or rice.

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