Preparation Time: 15 min. Cooking Time: 30 min. Serves 4
Ingredients:
500 grams Paneer
2 Sliced Onions (preferably Indian Onions)
⅓ cup Blanched Almonds (Remove Skin)
⅓ cup Blanched Cashew Nuts
2 inch Ginger Sliced
4 Big Garlic Cloves
2 Green Chillies
6 Green Cardamom Pods
½ tsp Black Peppercorns
3 blades of Mace (Javantri)
¾ tsp Garam Masala Powder
10-12 Strands Saffron (soaked in 1 tablespoon milk)
200ml Coconut Cream
1 tbsp Kewra Water
⅓ cup Crispy Fried Onions (ready made)
1½ tbsp Oil
½ tbsp Butter
1 tsp Cumin Seeds
1 tsp Fennel Seeds
¼ tsp Asafoetida (Hing)
½ tsp Turmeric Powder
1½ tsp Red Chilli Powder
Salt to taste
Onion and Nut Paste:
Heat 1 tbsp of oil with the cardamom, black peppercorns and the blade of mace; once hot, add ½tsp of cumin seeds, fennel seeds, asafoetida, and sauté for a minute.
Add the onions, butter and salt, and cook until lightly brown, then add the ginger, garlic and sauté for a minute.
Add the almonds and cashew nuts and sauté for 2 minutes. Then, add turmeric powder, red chilli powder, garam masala powder and sauté for 1 minute.
Remove from heat and let it cool, then blend the onions and nuts into a smooth paste and set aside.
Method:
Soak the saffron strands in 1 tablespoon of hot water and set aside.
Cut the paneer into bite-size cubes. Heat oil for shallow frying in a pan over medium heat. Add the paneer cubes and sprinkle with salt and garam masala powder. Fry on both sides until light brown, and drain on kitchen paper.
In a pan, heat ½ tbsp of oil; once hot, add the cumin seeds and fried onions and sauté for a minute; add the onion-nut paste, mix well and cook on low heat for 2-3 minutes, occasionally stirring.
Add the coconut cream, kewra water, saffron water and paneer cubes, mix well and simmer for 4-5 minutes with the lid on, stirring occasionally.
Garnish with coriander leaves and serve hot with tandoori naan or pilau rice.
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