Preparation time – 10 minutes
Cooking time – 40 minutes
Difficulty level – easy
Ingredients – serves 4
- Paneer – 2 cups (cubed)
- Onions – 2 (chopped finely) plus 1 (chopped into ½ inch cubes)
- Tomato – 2
- Ginger and garlic paste – 1 tsp
- Red chili powder – 1 tsp
- Coriander powder – ¾ tsp
- Jeera powder/cumin powder – ¾ tsp
- Turmeric powder – ¼ tsp
- Garam masala – ¾ tsp
- Kasoori methi / dried fenugreek – 1 tbsp
- Salt – to taste
- Cashew nuts – 2 tbsp (soaked)
- Cumin seeds – 1 tsp
- Bay leaf – 1
- Oil – 1 tbsp plus 1 tsp
- In a wide pan, heat 1 tbsp of oil and add the cubed paneer pieces in it. Fry the paneer until it develops some color and then remove it on a paper towel lined bowl.
- In the same pan, add the remaining 1 tsp of oil and add the cumin seeds and bay leaf. Let them fry for about 20 seconds.
- Now add the finely chopped onions. Sauté the onions until golden brown and then add the turmeric powder, cumin powder, coriander powder, garam masala and salt. Mix well and fry for about 2 – 3 minutes.
- Meanwhile grind the tomatoes to a smooth paste. Add this paste to the onion mixture. Let it cook for about 5 minutes.
- Now add the cubed onion and mix well. Also add the paneer pieces and kasuri methi and mix well. Add ½ a cup of water (if needed) and let it cook for 10 more minutes until the onions are cooked slightly, but still has a crunch to it.
- Grind the soaked cashews into a smooth paste and add it to the gravy. Mix well and let it come to one quick boil.
- Serve hot with roti’s or phulkas.