Thursday, 5 June 2014


Prep Time: 30 mins
Cook Time: 20 mins
Serves: 4

2 cups packed shredded Paneer(Cottage Cheese)
1 cup fresh cream (malai)
1 cup cashewnuts + more for garnish
1 large or 2 small onions – chopped fine
2 medium to large tomatoes – pureed
1″ long piece ginger
4 – 5 cloves garlic
1 cup milk
1 tsp red chilli powder
1/4 tsp turmeric (Haldi)
1 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp Garam Masala
1 tbsp poppy seeds (khuskhus)
2 tbsp ghee(clarified butter) or oil
1/2 cup chopped fresh green coriander
2 cups water

1.Prepping Ingredients for Gravy
2Puree the tomatoes and set aside.
3.Soak the cashews and poppy seeds in water for about 30 minutes.
4.Once done, blend them together to form a smooth paste, not too smooth, not too coarse. Grate the paneer and keep ready.

Making the Gravy:-
1.Heat clarified butter or oil in a pan.
2.Add the ginger, garlic and onions and let them sweat out until light pink and translucent in color. Now add the tomato puree to this; season with salt, chilli powder, garam masala and turmeric. Allow the spices to infuse flavor into the mixture.
3.Then add the cashewnut paste and mix well, for about 2 minutes. Now LOWER the gas flame to a Simmer, and add the paneer and cream to this mixture. Stir slowly as to combine it all, without breaking it up. Add the Kasuri methi and half of the chopped cilantro. Let it cook for about 10 minutes.
  When the gravy is almost ready, add the milk, keeping the flame on Simmer or very low setting; this is important, otherwise your milk might curdle. You can even take it off the flame, mix in the milk, then put it back on the gas. Now add water (about 1 1/2-2 cups) as needed to achieve the desired gravy consistency.
  Heat through while stirring for another 1 minute,
4.then take it off the flame.
5.Before serving, garnish it with some chopped coriander and whole cashew pieces,
6.Serve hot with Naan, Paratha or Rice.

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