With succulent paneer pieces immersed in a luscious tomato-based gravy, seasoned with aromatic spices and finished with a touch of cream, this dish offers a luxurious dining experience fit for any occasion.
INGREDIENTS
For Paste:
4 Tomatoes
8-10 cloves Garlic
1-inch Ginger
2 tsp Coriander Stems
1 Green Chilli
1 tbsp Kashmiri/Degi Red Chilli Powder
1 tbsp Coriander Powder
1/2 tsp Cumin Powder
15 Cashews (soaked)
For Gravy:
1 tbsp Oil
1 tbsp Butter
500g Paneer
1 tbsp Butter
1 tsp Cumin Seeds
3 Green Cardamom
1/2 inch Cinnamon
1 Bay Leaf
1 tbsp Garlic (chopped)
1 Green Chilli (chopped)
3 medium Onions (chopped)
1/4 tsp Turmeric Powder
1/2 tsp Kashmiri Powder
Salt to taste
A pinch of Sugar
Hot Water as needed
2 tbsp Butter
A pinch of Roasted Kasuri Methi Powder
A pinch of Garam Masala
3-4 tbsp Fresh Cream
A handful of Fresh Coriander
METHOD
1. Combine all paste ingredients in a mixer after soaking cashews. Adjust water if needed.
2. Heat a wok with oil and butter. Add whole spices, garlic, and green chilli.
3. Once hot, add onions and cook until golden. Introduce turmeric, red chilli powder, and a splash of water. Cook for 2-3 minutes.
4. Add the paste, salt, and sugar. Cook until the oil separates.
5. Pour in hot water as needed and cook for 2-3 minutes.
6. Adjust seasoning, then add paneer, butter, and remaining ingredients. Stir and cook for 1-2 minutes.
7. Finish with fresh coriander. Serve with naan, tandoori roti, or rumali roti.
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