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oil some onion 120 g garlic ginger paste 1 tbsp garam masala 1 tsp cumin 1 tsp turmeric 1 tsp chili powder 1 tsp black pepper ¼ tsp butter 1 tbsp tomato purée ¾ cup cream ¼ cup cashews 1-2 tbsp coriander 1 tsp clove ¼ tsp fennel ¼ tsp paneer 275 g water ¾ cup salt ½ tsp sugar ¼ tsp cilantro 1-2 tbsp
swap the paneer for tofu in order that it be vegan.
prepare all the ingredients. chop the onion, make the garlic ginger paste in a mortar and pestle. grind any of the spices not yet ground. cut the paneer into the desired sized chunks. roughly chop the cilantro. crush the cashews a little.
heat some oil in a pan, pot, wok or something. the ingredients are listed in the order they will be used.
add the onion, garlic/ginger paste, garam masala, cumin, turmeric, chili powder and black pepper. cook until fragrant.
add the butter, tomato puree, cream, cashews, coriander, clove and fennel. ensure the tomato purée is well cooked.
add paneer, water, salt, and sugar. let simmer for a bit.
when cooked to satisfaction, turn off the heat and add cilantro.
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