Description
Creamy, rich paneer in a mildly spiced tomato-based sauce. Perfect with naan or rice.
Ingredients
Units
Scale
- 7 oz (200 g) paneer (cottage cheese)
- 3-4 large ripe tomatoes
- 1 tbsp cashews, soaked in little water
- 2-3 tbsp butter
- 1 tbsp ginger- garlic paste
- 1 bay leaf, 2 cardamom, 2 cloves, 1/2” cinnamon
- 0.5 - 1 tsp red chilli powder
- 1 tsp coriander powder
- 0.25 tsp garam masala powder
- Pinch of sugar
- 0.5 tsp kasuri methi/dry fenugreek leaves, crushed
- 0.5 tbsp tomato paste
- salt & black pepper
- 1 tbsp fresh cream
- Ginger, finely chopped or coriander, chopped
Instructions
- Wash and chop tomatoes. Puree the tomatoes in a blender. Grind cashews with very little water to a smooth paste.
- If using frozen paneer, defrost and keep it in warm water until used. Keep fresh paneer in warm water to soften it.
- Heat a wok. Add butter and, as it melts, add the aromatic spices. Add the ginger-garlic paste and saute for a minute.
- Add the tomato puree. Add salt, sugar, red chili powder, and coriander powder. Keep the flame on medium heat and cook until it thickens like a sauce. Stir occasionally.
- After about 15 minutes, add tomato paste and stir. Then add about a cup of water.
- Add the cashew paste. Cook for another 2-3 minutes. Add black pepper, garam masala, and crushed kasturi methi. Check the seasoning.
- When the desired consistency of gravy is achieved, remove paneer cubes from warm water and add them to the gravy. Finish with a dollop of fresh cream.
- Garnish with green chilies/ginger or chopped coriander leaves and serve warm with Indian bread or rice.
Notes
- For a smoother sauce, strain the tomato puree before adding it to the wok.
- If you don’t have fresh cream, you can substitute with plain yogurt or coconut cream.
- To prevent the paneer from breaking, gently add it to the sauce and avoid stirring vigorously.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
- Cholesterol: 50