Ingredients

The following ingredients have 4 Servings
  • 0.5 lb paneer (sliced into 2" X 1" slabs)
  • 1/2 red onion (roughly chopped)
  • 1/4 cup raw cashew nuts
  • 1/4 cup raw almonds
  • 2 tomatoes (roughly chopped)
  • 2 tbsp sunflower oil
  • 4 whole cloves
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1 green cardamom pod
  • 2 serrano peppers (slit lengthwise)
  • 3 cloves garlic (crushed)
  • 1 tsp grated ginger
  • 1/2 tsp turmeric powder
  • 1/2 tsp cayenne / red chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1 cup heavy cream
  • pinch saffron threads (bloomed by soaking in 2 tbsp warm milk)
  • salt (to taste)
  • 1/4 tsp ground cardamom
  • 1/4 cup minced cilantro

Instruction

  • Boil the onions, cashew and almonds in 2 cups if water for 4-5 mins. Drain and reserve the water. Grind the onions, cashews and almonds to a smooth paste.
  • Heat the oil in a pan. Crush the whole spices (cloves, cinnamon,cardamom) and add to the hot oil with the bay leaf. Give it a quick stir.
  • Addd the serrano peppers, garlic and ginger to the pan. Add the onion paste and saute till the oil separates on the side, about 3-4 mins.
  • Puree the tomatoes in a blender and keep ready.
  • Once the oil separates in the pan, add the turmeric, cayenne, coriander, cumin and black pepper. Give it a quick stir and add the pureed tomatoes.
  • Once the tomatoes start bubbling, add salt and some of the reserved water, if the sauce is too thick. Let it come to a boil.
  • Lower the heat the medium and add the cream and bloomed saffron to the pan. Mix well and add the paneer cubes. Let simmer for 3-4 mins. Add more of the reserved water, if you want to thin down the sauce a little.
  • Remove from heat and garnish with ground cardamom and minced cilantro. Serve hot with naans or rotis.