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Preparation Time : 20
Cook Time : 20
Total Time : 40
Ginger and garlic paste- 2tsp
Kasuri methi- 2tsp
Bay leaf- 1
Red chili powder- 1/2tsp
Garam masala- 1tsp
Cumin powder- 1tsp
Coriander powder- 1tsp
Cut the paneer in cubes. I use local hutsun paneer which very tasty and soft. You can use home made also. Keep aside.
Soak cashew in water for 15 mins. Then in a blender jar add tomatoes and soaked cashew nuts and make a smooth paste.
Peel and chop onion.
Heat oil and butter in pan and bay leaf and cumin. Let it crackle. Open the green cardamom pod and add to oil and let it infuse.
Now add chopped onion and saute up to golden brown. Then add ginger and garlic paste and saute up to raw smell goes.
Its time to add tomato and cashew nut paste to it and saute for 10 mins. Add all the dry spices except garam masala. Cook everything properly up to oil separates.
Add cream to it and little water and cook properly. Now add paneer cubes and cook in that creamy gravy for 5 mins covering all the way.
Finally add crushes kasuri methi and garam masala keepin a little a side. Mix everything well and give a nice boil.
Sprinkle kasuri methi and garam masala on the top for garnishing. This is perfect to serve with roti, naan or kulcha.
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