Ingredients:
- Paneer (Cubed): 250 Gm
- Cashew: 50 Gm
- Almond: 50 Gm
- Onion: 2 -3 (Finely Chopped)
- Ginger Garlic Green Chili Paste: 2 Tsp
- Coriander Powder: 2 Tsp
- Cumin Powder: 1 Tsp
- Garam Masala: 1 Tsp
- Pepper Powder (Preferably White Pepper): 2 Tsp (Or To Taste)
- Black Cumin Seeds (Shahi Jeera): 1 Tsp
- Yogurt: 1 Cup
- Milk: 1 Cup
- Salt: To Taste
- Sugar: A Pinch
- Oil: 2 Tblsp
- Cilantro: For Garnish
Method:
- First shallow Fry the paneer cubes.
- Soak the almonds/cashews in milk for 10-15 min and grind it in a blender to form a smooth paste.
- Heat oil in a pan, splutter cumin seeds and fry the onions until they start to sweat.
- Add ginger-garlic-green chilly paste and cook till the raw smell vanishes.
- Add the yogurt along with cumin powder, corriander powder and garam masala to this and cook for a minute.
- Next add the cashew and milk paste. Add water as needed and bring it to a boil. (Add more water than needed as the gravy thickens considerably.)
- Add salt, sugar and pepper powder to the gravy and let it simmer for 15-20 minutes for the cashew/almond to be cooked nicely.
- Add the paneer cubes to the gravy and cook for another 5 minutes.
- Garnish with fresh cilantro or with toasted cashews/almonds and serve with pulav/naan.
Advertisements