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Preparation Time : 20
Cook Time : 25
Total Time : 45
250 gms Paneer cubes
3 Medium sized tomatoes chopped
10-12 Cashewnuts soaked in water for 15-20 minutes
1 Green Cardmom
1 Small piece of cinnamon stick
2 Green chillies chopped
1 Medium onion chopped
1 tsp Chopped ginger
5-6 Chopped garlic cloves
1/2 Piece of Bay leaf
1/4 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Paneer masala
2 tsp Coriander powder
1-2 tsp Kasoori methi
3 tbsp Butter or oil
2 tbsp 3/4 Cup Water
1 tsp or as par taste Salt
2 tbsp Chopped coriander leaves
1 tbsp Grated cheese
Cut paneer into 1-inch cubes.
Grind soaked cashew nuts cinnamon and green cardamom with 2-3 tbsp water into smooth paste.
Heat butter or oil in a pan.
Add onion and bay leaf and saute until onion becomes light brown.
Add ginger garlic and green chillies and saute for 1 minute.
Add tomatoes and cook over medium flame until butter starts to separate and tomatoes turn tender or for around 3-4minutes.
Take away pan from the stove.
Takeout and discard bay leaf from pan.
Let mixture cool for 5 minutes at room temperature.
Transfer all contents to mixer grinder jar grind into a smooth puree and transfer to a same pan.
Add cashewnuts paste turmeric powder red chilli powder paneer masala coriander powder and salt.
Stir and cook for 3-4minutes.
Add 3/4 cup water and bring it to boil.
Reduce the flame to low and cook for 3-4minutes.
Add paneer cubes and kasoori methi.
Cook for 3-4minutes or curry starts to thicken.
Stir in between occasionally to prevent sticking.
Turn off the flame and transfer to a serving plate.
Garnish it with coriander leaves green chillies and grated cheese and serve with naan parantha or rice.
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