A rich, creamy flavourful tomato based panned gravy , an north indian delicacy tjat goes well with naan and roti..
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Ingredients
- 250 gms paneer
- 3 tomatoes medium , finely chopped
- 10 15 - 20 cashew nuts soaked in water for minutes
- 1 green Cardamom
- 1 cinnamon small piece
- 2 - 3 greenChilies seeded and chopped
- 1 onion medium , finely chopped
- 1 teaspoon chopped Ginger finely
- 5 Cloves garlic finely chopped ,
- 1/2 Bay Leaf
- 1/4 teaspoon turmeric Powder
- 1/2 teaspoon chili powder Red
- 1/4 teaspoon garam masala Powder
- 2 teaspoons coriander Powder
- 1 - 2 teaspoons kasuri methi
- 3 tablespoons Cooking Oil or Butter
- 2 tablespoons water + 3/4 cups
- 1 teaspoon sugar , optional
- to taste salt
- 2 tablespoons coriander leaves finely chopped , for garnishing
Ingredients
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Instructions
- METHOD
- Cut paneer into 1-inch cubes. Grind soaked cashew nuts, small piece of cinnamon and green cardamom with 2-tablespoons water into smooth paste.
- Heat butter or oil in a kadai (or pan) over medium flame. Add chopped onion and bay leaf and saute until onion becomes light brown. Add ginger, garlic and green chilies and saute for approx. 1-minute.
- Add chopped tomatoes and cook over medium flame until oil starts to separate and tomatoes turn tender.
- Takeaway kadai from the stove. discard bay leaf from kadai. Let mixture cool for 5-minutes at room temperature. Transfer all contents to mixer-grinder jar, grind or blend into a smooth puree and transfer to a same kadai.
- Add cashew nuts paste, red chili powder, garam masala, coriander powder, turmeric powder, sugar and salt.
- Stir and cook for 3-minutes.
- Add 3/4 cup water and bring it to boil. Reduce flame to low and cook for 3-minutes.
- Add paneer cubes and kasuri methi.
- Cook for 3-minutes or until curry starts to thicken. Stir in between occasionally to prevent sticking.
- Turn off flame and transfer prepared curry to a serving bowl. Garnish it with coriander leaves and serve.
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