4 Portions Ingredients 2 liters� � � � � � � Milk 2 nos� � � � � � � �Lemon Juice 3 gms� � � � � � � Fresh Coriander, chopped 2 gms� � � � � � � Green Chilly, chopped 2 gms� � � � � � � Salt 3 gms� � � � � � � Sugar 400 gms� � � � � Tomato Puree 250 gms� � � � � Cashew Nut Paste 10 gms� � � � � �Red Chili Powder 3 gms� � � � � � Mint Leaves 0.02 gm� � � � �Saffron 10 gm� � � � � � Ghee 20 gm� � � � � � Butter 15 ml� � � � � � �Fresh Cream 4 gm� � � � � � �Gram Masala Method

• Boil milk, add lemon juice and stir till milk curdles completely.
• Drain the curdled milk and squeeze off excess water.
• After 30 minutes, start to knead the chena by adding fresh chilly, coriander, garam masala, saffron, salt and sugar. Mix well.
• Make small balls out of the mixture and flatten them.
• Heat a nonstick tava on medium flame, heat the ghee, place the chena tikki.
• Fry tikkis till golden brown on both sides.
• Add the remaining ghee in a saucepan. Add ginger garlic paste, cook till fat gets separated.
• Add tomato puree, red chilly powder and Cashew nut paste and simmer for another 5 minutes, add salt and sugar, garam masala, then finish with cream and butter.
• Take the serving dish, pour the gravy and arrange the tikkis on the gravy. Garnish with fresh mint sprig and fresh cream.