Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 4
🛒 Ingredients:
- 250g paneer (cubed)
- 3 tbsp butter
- 2 tbsp oil
- 2 tomatoes (pureed)
- 1 onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 green chilies (optional)
- 1/2 cup fresh cream
- 1/4 cup cashew paste (soak 10 cashews & blend)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Salt to taste
- 1 cup water
- Fresh coriander (for garnish)
👩🍳 Instructions:
- Fry the Paneer:
Heat 1 tbsp oil in a pan. Lightly fry the paneer cubes until golden. Set aside. - Prepare the Gravy:
- In the same pan, add butter and remaining oil.
- Sauté chopped onions until golden. Add ginger-garlic paste and green chilies. Cook until fragrant.
- Add the Spices:
- Add turmeric, red chili powder, and coriander powder. Stir for a few seconds.
- Pour in the tomato puree and cook until oil separates (8-10 mins).
- Creamy Base:
- Add cashew paste, mix well, and cook for 2 minutes.
- Add water to adjust consistency.
- Finish the Dish:
- Stir in cream, garam masala, salt, and kasuri methi. Simmer for 5 minutes.
- Add fried paneer cubes and cook for another 5 minutes.
- Garnish & Serve:
- Garnish with fresh coriander and an extra swirl of cream.
- Serve hot with naan or jeera rice.
Tip:
For a smokier flavor, try the dhungar method:
Place a hot charcoal piece in a small bowl, put it in the curry, add a drop of ghee, and cover for 2 minutes.