Ingredients (Serves 5 – 6)
1. Paneer – 400 gm, cut into cubes
2. Tomato – 3 medium, chopped
Cashews, whole – 12 – 15
Green chilly – 1, chopped
Ginger – 1/2 inch, chopped
Garlic – 2 medium-large cloves, chopped
Cardamom – 2, cloves – 2
Butter – 2 tsp
Salt – To taste
Water – 1 cup or as required
3. Butter – 2 tbsp
4. Onion – 1/4 cup, finely chopped
5. Turmeric powder – 1 pinch
Kashmiri chilly powder (good quality) – 2.5 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
6. Sugar – 1/4 – 1/2 tsp or to taste
7. Hot water / milk – 1 cup or as required
8. Heavy cream – 1/4 cup
Garam masala powder – 1 pinch (optional)
Kasoori methi – 1 – 2 pinches or to taste
9. Paneer, grated – 3 tbsp
Butter – 1 tsp
Cilantro – 1 tbsp, chopped
Method
1. Cover and cook all the ingredients numbered 2 for 30 minutes. Set aside to cool down. Grind to a very smooth paste in the large jar of a blender, adding 1 – 2 tbsp water if required. You can strain it to get a very smooth sauce.
2. Heat 2 tbsp butter in the same pan over medium heat. Saute onion until lightly golden. Add the ground paste, turmeric powder, chilly powder, coriander powder and cumin powder. Saute until their raw smell completely disappears. Add sugar, hot water / milk and bring to a slow boil, stirring continuously. Add the paneer cubes and cook for two minutes over low heat. Add heavy cream and kasoori methi. Cook for 1 minute. Taste-check and add salt and garam masala powder, if required. Switch off. Add shredded paneer, butter and cilantro. Serve with naan/ pulao / chapathis.
Add comment