Ingredients (Serves 5)
1. Paneer – 300 gm, cubed
2. Oil – 1 tbsp
3. Onion – 3/4 cup, sliced and halved
Ginger – 1 tsp
Garlic – 2 tsp
Green chilies – 3-4, chopped
4. Cashews – 4-5
Tomato – 2 small
5. Spinach – A handful
Coriander leaves – 3/4 cup
6. Salt
7. Oil + butter – 1 tbsp each
Whole spices- 3 green cardamom, 1 black cardamom, 1 bay leaf, 4 cloves, 1/2-inch cinnamon
8. Curd – 2 tbsp
9. Turmeric powder – 1/4 tsp
Chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Cumin powder – 1/4 tsp
10. Hot water- 3/4 cup
11. Garam masala powder – 1/4-1/2 tsp
Sugar – 1 pinch
12. Paneer, grated – 1/4 cup
Heavy cream – 2-3 tbsp
Kewra water – 1/4 tsp (optional)
13. Ghee – 1 tbsp
Chilli powder- 1 pinch (optional)
Method
1. Heat 1 – 1.5 tbsp oil in a pan and add onion, pinch of salt, ginger, garlic and green chilies. Cook till onion turns translucent. Add cashews and tomatoes. Cook till tomatoes get mashed up. Add spinach, coriander leaves and salt, to taste. Cook for a few minutes. Switch off the flame. Set aside to cool completely. Grind to a fine paste adding 3-4 tbsp water.
2. Heat 1 tbsp oil + butter over medium heat and add whole spices. Stir for a few seconds till fragrant. Add the ground paste and cook for two minutes. Add curd and continue to cook for 4-5 minutes. Add spice powders numbered 9 and cook over low heat for a few minutes. Add 3/4 cup hot water, salt and mix well. Bring to a boil. Add garam masala powder and a pinch of sugar. To this add, paneer cubes and cook for 3-4 minutes. Switch off. Sprinkle grated paneer, cream and kewra water, if using. Mix gently. Top with 1 – 2 tsp butter or heat a tbsp of ghee and add a pinch of chili powder. Stir and immediately pour over the curry. Serve with pulao /chapathi.
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