Ingredients

The following ingredients have 4 Servings
  • 6 Almonds
  • 1 Teaspoon Poppy seeds (white variety)
  • 1 Onion
  • 1 Tomato
  • 1 1/2 Tablespoon Oil
  • 1/2 Teaspoon Turmeric Ground (aka Curcuma)
  • 1/2 Teaspoon Chili powder
  • 1 Teaspoon Cumin ground
  • 1 Teaspoon Coriander Seeds ground
  • 1/4 Teaspoon Cinnamon ground
  • 1 Green Cardamom (*see Notes)
  • 1 small Bay leaf
  • 1/4 Teaspoon Black Pepper
  • pinch Salt
  • 1 Tablespoon Ginger + Garlic
  • 5 Tablespoons Yogurt
  • 2 Tablespoons Cream
  • 1/2 cup Water
  • 7 ounces Paneer (aka Indian Cottage Cheese)
  • Cilantro (to garnish, aka fresh Coriander)

Instruction

  • Toast your Almonds and Poppy seeds for a minute in a hot pan on all sides until you get the fragrant, good smelling aroma. Let the toasted almonds and poppy seeds cool, then transfer to a small spice/chutney blender jar together with the onion and tomato cut into rough chunks. Blend to a fine paste and keep aside.
  • Add the Oil to a pan and stir fry for a minute all the spices, including, Turmeric, Chili, Cumin, Coriander p., Cinnamon, Cardamom, Bay leaf and Black Pepper. Then quickly add in the almond onion mixed paste, which you prepared earlier, and the Ginger Garlic Paste. Mix and stir cook for one two minutes.
  • Reduce the stove heat or even close it and add the yogurt and cream. Mix it all and return to very low heat. At that point keep the curry to cook for 2 minutes on low heat before adding the water. If the yogurt/curd is heated up too much, or the curd will curdle The curry has to cook on very low heat for about 5-7 minutes so that it gains flavor. (When the curry cools it gets a bit thicker, the poppy seeds almond and ginger make it a bit thicker as well)
  • Then add the paneer cubes and cook for another 3 minutes on low heat before you garnish with fresh coriander (cilantro).
  • Best served hot with Nan or Chapati.