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Baby potatoes are simmered in spicy, creamy onion-tomato gravy. It is restaurant style recipe. The gravy is made from onion-tomato. It is like usual basic punjabi gravy. To make it creamy and restaurant style, cashew nuts and heavy cream are added. Addition of kasoori methi makes it more flavorful. Ingredients For cooking baby potatoes: 2-3
What about BBQ chicken for your next pizza?! This recipe uses leftover cooked chicken and balances sweetness with heat with a hickory BBQ sauce. Press the dough into the pan, add the toppings, and you’re good to go! Ingredients 1 jalapeño, thinly sliced 1/2 red onion, thinly sliced 6 ounces (about 1 1/2 cups) shredded
Soft and mellow paneer cubes cooked in spicy and rich Mughlai gravy of tomato, cashew nuts, milk cream and butter makes an irresistibly delicious Paneer Makhani. This step by step photo recipe follows its original Mughlai preparation process which gives it an exclusive and finely balanced creamy, spicy taste. Serve it with plain paratha and