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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My coworker, Amit, brings this curry to all of our potlucks, and it disappears immediately. I was lucky enough to get the recipe from his wife. Ingredients:
1 lb panir or 1 lb cottage cheese |
2 large tomatoes, cored seeded and roughly chopped |
1 small onion, peeled and roughly chopped |
1/2 cup cashews |
1 teaspoon cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon turmeric |
1/2 teaspoon chili powder |
1 tablespoon salt (or to taste) |
1 tablespoon ginger-garlic paste |
1/4 cup cooking oil |
1/2 cup heavy cream |
1/4 cup cilantro, chopped |
Directions:
1. In a blender, make a paste of the onion and tomato.
2. Add the ginger garlic paste.
3. Heat the oil in a skillet, then add the tomato mixture, and cook until it starts to separate.
4. Add salt, chili powder, turmeric, cinnamon and cloves, cook for 1 - 2 minutes.
5. Add 1/2 cup water and bring to a simmer.
6. In a blender, process the cashews and cream to make a paste.
7. Add the mixture in the skillet and cook for another 1 - 2 minutes.
8. Cut paneer into small pieces, and add to the curry mixture, let simmer for 5 more minutes.
9. Garnish with cilantro.
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