Ingredients

The following ingredients have 4 Servings
  • 500 gms Paneer/ indian cottage cheese (cut into cubes)
  • 5 tbsp butter
  • 2 tbsp oil
  • 1 Bay leaf
  • 2 cloves
  • 2 one inch cinnamon
  • 2 whole dried red chilies broken
  • 1 onion sliced
  • 1 tbsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp Red chili powder
  • 6 to mato (pureed)
  • Salt to taste
  • 4 tbsp cashew nut paste
  • 2 tbsp fresh cream
  • 3 tbsp coriander/cilantro (finely chopped)

Instruction

  • Heat half the butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chilies. Sauté for half a minute.
  • Add onion and -fry until translucent
  • Add ginger paste and garlic paste. Cook for another thirty seconds.
  • Mix in coriander powder, red chilli powder and tomato puree. Cook on high heat till oil leaves the masala.
  • Add paneer pieces and salt. Add half the coriander leaves/cilantro and half a cup of water. Cook covered on low heat for five minutes.
  • Add the remaining butter, cashew paste and cream, give a gentle stir and remove from heat. Garnish with remaining coriander leaves/cilantro. Serve hot with nan, roti or rice.