Ingredients
The following ingredients have 4 Servings
- Paneer (cubed) – 200 gms or 1.5 cups cubed (homemade/ store bought)
- Cashew (or Almonds) – 1/4 cup (15 to 20 nos.)
- Onion – 1 big (about 1 cup chopped)
- Green Chilies - 2
- Ginger garlic paste - 1 tbsp
- Cumin powder - 1/2 tsp
- Garam Masala - 1/2 tsp
- Pepper powder (preferably white pepper) - 1/2 tsp (or to taste)
- Black Cumin seeds (Shahi Jeera) - 1/2 tsp
- Bay Leaf - 1
- Yogurt - 1/2 cup
- Milk - 1/4 cup
- Fresh Cream - 2 tbsp
- Salt – to taste
- Sugar - a pinch
- Oil – 2 tbsp
- Kasuri Methi - 1/2 tsp
- Saffron - few strands
Instruction
- Take some water in a sauce pan. Add roughly chopped onions, green chilies and cashews to this. Bring to a boil, simmer for couple of minutes and switch off.
- Cool it a bit and grind it in a blender to form a smooth paste.
- Soak the saffron strands in some warm milk.
- Heat oil in a pan, add bay leaf and splutter black cumin seeds. Add ginger-garlic paste and fry for a minute.
- Add the onion-cashew paste and cook for about 5 minutes till oil starts separating.
- Add the beaten yogurt along with cumin powder and garam masala to this and cook for couple of minutes.
- Next add the saffron soaked milk. Add water as needed and bring it to a boil.
- Add salt, sugar and pepper powder to the gravy and let it simmer for 5 minutes.
- Add the paneer cubes to the gravy and cook for another 10 minutes.
- Finally reduce the heat to low, add crushed kasuri methi and fresh cream. Simmer for another 5 minutes and switch off.
- Garnish with few saffron strands or with tosted cashews and enjoy.
