34425 Grand River Avenue, Farmington, MI, United States
Jiti's Fast Food
Foods from the streets of India to you.
Modern touch to authentic north Indian food.
Monday to Saturday 11.00am to 9.00pm
Sunday 11.00am to 7.00 pm
250 gm paneer, cut into rectangles
6 tomatoes, chopped
15 kaju (cashew nuts)
5 garlic cloves, crushed
2 Tbsp butter
1" cinnamon stick
Salt, to taste
Red chili powder, to taste
2 Tbsp kasoori methi (fenugreek leaves)
1 tsp sugar
Cream or coconut milk(Optional)
2-3 Tbsp milk
Add 1 Tbsp butter in a pan. Once it melts, add garlic, cinnamon and cashews. Fry, till the color changes. Then add the tomatoes. Saute till the tomatoes become soft and add chilli powder & salt. Saute for 2-3 minutes and then grind it into a fine paste. Take another pan - Add 1 Tbsp butter and grill the paneer pieces till golden brown on both sides. Remove the paneer pieces.
In the same pan add the tomato-cashew paste. Let it simmer for 3-4 minutes.
Now add kasoori methi and sugar. Let it simmer for 1 minute. Add milk, paneer pieces (You can adjust the quantity of milk according to your gravy's consistency).
Top it with cream or coconut milk if desired. Serve.
Secret Recipes From Jiti's Kitchen
2 onions sliced
1 tsp whole cumin
1 tsp coriander powder
4 dried red chilies
2 tbsp garlic-ginger paste
½ tsp chili powder
salt to taste
1 tsp turmeric
2 fresh green chilies (opt)
2 tbsp chopped cilantro
¼ cup olive oil
1 cup of water
Heat the oil in a large pan. Add the cumin, dried red chilies, stirring to mix.
Add the onions and stir occasionally, until golden brown.
Add the garlic-ginger paste, chili powder, salt, turmeric and finely chopped green chilies (optional). Stir-fry for 2 minutes.
Add the chopped potatoes and cut small florets cauliflower to the mixture, stirring to coat the vegetables in the spice mixture.
Reduce the heat, add water. Cover the pan and let simmer for 10-15 minutes.
Transfer the vegetables to warmed serving platter
1 kg/2 lbs spinach
1 tsp cumin powder
2 tbsp chickpea flour
4 cloves of garlic finely chopped
1 onion chopped
salt to taste
¼ tsp chili powder
½ lbs or ¼ kg paneer
2 tbsp heavy cream
¼ cup oil
3 tbsp ginger julienned
2-3 tbsp fresh coriander
Chop spinach and set aside.
Heat oil, add cumin while heating. When oil starts to crackle, add garlic and onion, sauté until light brown, then add chickpea flour and mix well to avoid lumps.
Cook until oil emerges, then add spinach, and sauté until pan is dry.
Add salt, chili powder and paneer, finish with cream and serve garnished with julienned ginger and fresh coriander.