This is a spice panner gravy, served in restaurants and dhabas.
Adding more oil and ghee, adding more chillies gives a spicy hot gravy suitable for roti, chappathi, parrota, and pulav.
Panner – 200 Gm
Onion – 3
Tomato – 5
Chilly powder – 2 tsp
Coriander powder – 1 tsp
Jeera powder – 1 tsp
Garam masala powder – 1 tsp
Kasuri mathi – 1 tbs
Coriander leaves – 1 small cup
Red chilly, green chilly – 2 each
Oil, butter, salt, sugar, jeera, bay leaf, cardamom
In 5 tsp of oil fry a tsp of jeera, 2 hole red chilly, 2 Bay leaf, 2 cardamom. Add ginger garlic paste and finely chopped onions.
Add 2 tsp of butter and fry all in high flame for 3,4 minutes. Add grinded tomatoes and cook for 2 minutes.
Add all Powders, Kasuri mathi, Coriander leaves and cook for 2 minutes.
Add 2 glass of water, salt and cook for 4 minutes. Add a tsp of sugar, panner and cook for 2 minutes. Add splited green chillies and switch off. Add a tsp of butter on top.
Now hot Dhaba Style Panner Gravy is ready.
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