Preparation Time: 15 min. Cooking Time: 30 min. Serves 4
Ingredients:
750 grams Paneer cut into cubes (Cottage Cheese)
3 Tomatoes Chopped
1 Large Onion Chopped (or 2 Indian Onions)
1-inch Piece Ginger Sliced
3 Cloves Garlic
8-10 Cashew Nuts
1½ tbsp Oil
2 tbsp Butter
1-inch Cinnamon stick
1 Bay leaf
1 Black Cardamom
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
1 tbsp Honey
1 tbsp Tomato Puree
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Kashmiri Chilli Powder
1½ tbsp Makhani Masala Powder
1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
Salt to taste
¼ cup Double Cream
Method:
Heat oil for shallow frying in a pan over medium heat. Add the paneer cubes and sprinkle with salt and makhani masala powder; fry on both sides until light brown, draining on kitchen paper.
Heat oil in a pan and add the cinnamon, bay leaf and black cardamom. Once hot, add cumin seeds, asafoetida, onions and garlic, and sauté on medium heat until soft and translucent.
Add the cashew nuts, tomatoes, turmeric, red chilli powder, Kashmiri chilli powder, kasoori methi, honey, and salt, and mix well; cook until the tomatoes are soft.
Cool the tomatoes, then remove the cinnamon, bay leaf, and black cardamom and blend to a smooth puree.
Heat the butter in a pan on low heat. As it melts, add the makhani masala powder and sauté for 30 seconds. Then add the double cream and sauté for 2 minutes.
Pour the tomato gravy and ⅓ cup of water into the pan, stir well, and bring the mixture to a boil. Then add the paneer cubes and simmer on low heat for 5-7 minutes with the lid on, stirring occasionally.
Enjoy hot with Tandoori Naan or jeera rice.
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