It is a rich and creamy Panjabi dish made with soft paneer cubes cooked in a mildly spiced tomato, onion and cashew-based gravy. It is typically served hot with butter naan, roti or jeera rice, and often garnished with fresh cream and coriander.
*****INGREDIENTS*****
- 250g paneer, cut into cubes
2 medium onions, roughly chopped
3 medium tomatoes, roughly chopped
10–12 cashews
1 tbsp ginger-garlic paste
2 green chillies
3 tbsp fresh cream
2 tbsp ghee or oil
1 bay leaf
1 inch cinnamon stick
3–4 green cardamoms
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chilli powder
1½ tsp coriander powder
1 tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves)
Salt to taste
Fresh coriander leaves for garnish
To Serve
- Butter naan / roti / jeera rice
*****INSTRUCTIONS*****
First prepare the gravy base. In a pan, add onions, tomatoes, cashews and green chillies with 1 cup of water. Cook for 10–12 minutes until soft. Let it cool slightly, then blend into a smooth paste.
Heat ghee or oil in a large pan. Add cumin seeds, bay leaf, cinnamon stick and cardamoms. Let them release their aroma.
Add ginger-garlic paste and sauté for 1 minute.
Pour in the prepared onion-tomato paste. Cook on medium heat until the mixture thickens and oil starts separating.
Add turmeric, red chilli powder, coriander powder and salt. Cook the masala for 5–7 minutes, stirring occasionally.
Add paneer cubes and mix gently so they don’t break. Add a little water if needed for desired gravy consistency. Simmer for 5 minutes.
Crush kasuri methi between your palms and add to the curry. Stir in fresh cream and garam masala. Cook for another 2 minutes on low heat.
Garnish with fresh coriander leaves and a drizzle of cream.
Serve hot with butter naan, roti or jeera rice.
