Delicious Paneer In Tangy Cashew Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
This is by far the best Paneer dish i have come accross. Paneer or Indian Cottage Cheese is normally prepared at home or can be bought in a frozen form from Indian stores .This recipe is courtesy my mother in law and is my husband's favourite. Read more . Try and Let me know how you like it ! Ingredients:
paneer: 200gms (cubed) |
cumin seeds: 1tsp |
ginger garlic paste: 2tsp |
green chilli: 1-2 slit |
red chilli powder: half to 1 tsp (depending how spicy you like it) |
cumin powder: 1tsp |
turmeric powder: 1/2tsp |
tomato puree or paste: 135gm pack |
kasoori methi/dried fenugreek leaves:2-3tbsp (should be available in indian stores/grocery) |
cashew paste*: 2tbsp |
fresh cream: 4-5 tbsp |
hot water: about a cup (or depending on how thick or thin you like the curry) |
salt: to taste |
oil |
Directions:
1. • Frozen paneer needs to be kept out in room temperature for 30mins before cooking it. I use Amul Malai Paneer. Should be available in Indian Groceries.
2. • Take a handful of cashews. Break them roughly by hand and soak in a bit of hot water in a bowl for about 5mins. Grind this in a mixer grinder till smooth. The water should be enough to just make a paste of the cashews.
3. • Heat a pan and dry roast the Kasoori Methi till it leaves a nice aroma. Set aside.
4. • Heat oil in a pan. Add the Cumin seeds and let it splutter.
5. • Add the Ginger Garlic paste and sauté until the raw smell disappears. Careful not to burn the mixture.
6. • Add the Green Chilli and mix in.
7. • Add Red Chilli Powder, Cumin Powder, Turmeric Powder and Salt. Mix well and then add the Tomato paste/puree . Mix and simmer till the oil separates on the sides of the pan.
8. • Add in the paneer and mix well ensuring it is well coated in the masala. Cover and let it cook for about 5mins on low flame.
9. • Add some hot water and mix. Not too much though. Let it come to a boil.
10. • Crush the roasted kasoori methi using both palms and add to the gravy. Mix to combine.
11. • Add the cashew paste. Mix and simmer for about 2-3minutes. Switch off the flame.
12. • Beat the cream lightly and then pour over the dish .
13. • Garnish with coriander leaves.
14. • Good combination with chappatis/flat bread.
|
|