This is a very tasty and little spicy dish which is easy to make and takes less time. This dish is a very favorite dish among the Paneer Recipes. A great accompaniment for Roti, Chappati, Nan and Rice.
Paneer (Cottage Cheese) – 200 Gms cut into cubes
Cashew Nuts – 12 whole soaked in hot water for 30 minutes
Tomato Medium Sized – 5 Nos
Ginger – ¾ inch (chopped)
Garlic – 8 pods
Chilli Powder – 1 tsp
Coriander (Dhania Powder) – 1 tsp
Sugar – ¾ tsp
Green Chilli -2 sliced
Salt to taste
Fresh Cream – 1 tbsp
Kasoori Methi – ¾ tsp
Garam Masala – 1 pinch
Coriander Leaves – 2 tbsp (finely chopped)
Oil– 1 tbsp
Butter – 1 tbsp
Cinnamon stick (Dalchini) – 2 stick
Bay Leaf (Tej Patha) – 2
Grind the soaked Cashew Nuts to a fine paste with very little water. Transfer to a bowl.
Chop the Tomatoes and grind the Tomatoes and Garlic together to a very fine paste.
Heat Oil and Butter together in a pan. Add Cinnamon Stick and Bay Leaf. Sauté for 30 seconds.
Add the Tomato paste and cook for 5 minutes in a medium flame.
Add Chilli Powder, coriander powder, Salt and Sugar. Cook till the masala becomes thick and leaves the sides of pan.
Add Cashew paste, 1 ½ cup of water and slitted Green Chilli. Mix well and cook for 5 to 6 minutes in medium flame.
Add Paneer Cubes and Garam Masala. Add Kasoori Methi after crushing with hands.
Continue cooking for another couple of minutes.
Transfer to a serving bowl. Remove the Cinnamon Stick and Bay Leaves. Garnish it with Fresh Cream and Coriander Leaves.