It’s a popular dish from North India— and since it is on the sweeter side it is equally loved by both adult and kids —
Since it has nutritional value and packed with proteins — feel free to make it atleast once or twice a week —-
Thick gravy with some powdered cashew , it has a rich creamy texture — which goes well with roti , paratha , naan or pulao.
Paneer is one of the ingredient that will find a place in my fridge every week while shopping — courtesy my son— ( he loves paneer)—
- 500 gm of paneer
- 4 tsp of ginger garlic paste
- One medium-sized chopped onion
- 1/2 tsp of shah jeera
- One bay leaf
- 4 to 5 tsp of powdered cashew
- 2 tsp of khus khus paste
- Some whole cashew nuts
- 1 tsp of turmeric powder
- 2 tsp of red chilli powder
- 2 green chilli paste
- 2 tsp of cumin powder
- 1 tsp of garam masala powder
- 3 tsp of sugar
- 1/2 cup of cream
- 4 tbsp of vegetable oil or ghee (clarified butter)
- Salt to taste
Fry the paneer pieces light golden brown.
Heat oil add in the sliced onions , ginger garlic paste , khus khus paste and fry for 4 to 5 minutes or till golden brown in colour — add in the cashew powder and fry for another one minute — turn off the gas
Make a smooth paste of the above .
Again take some oil or Ghee as per your choice —Ghee will definitely make the dish more tastier– add in shah jeera and bay leaf , next add in the prepared paste when it start to release its aroma.
Add in all the dry ingredients —( turmeric powder, chilli paste , red chilli powder and cumin powder, garam masala powder —)
Saute till it releases oil — pour some warm water if needed in order to prevent the masala getting stuck to the bottom of the pan—
finally add in the paneer pieces and cook till done —