Ingredients
- Paneer - 1/2 lb (250 gms) Onion - 1 big/2 small (chopped)
- Ginger Garlic Paste - 1 tbsp
- Tomato - 3 small/ 2 big (blanched and pureed)
- Cashew Paste - 2 tbsp
- Chilly Powder - 2 tsp (or to taste)
- Coriander Powder - 1 tsp
- Garam Masala Powder - 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Kasoori Methi (dry) - 1 tsp
- Cumin Seeds (Shahi Jeera) - 1/2 tsp
- Butter - 2-3 tbsp
- Oil - 1 tsp
- Orange-red food colour - 1/4 tsp
- Salt - to taste
- Heavy Cream (Fresh Cream) - 1/4 cup
- Cilantro - for garnish (finely chopped)
Method
- Heat little oil in a pan, and saute the onions till it sweats and cooks nicely. You need not brown it.
- Let it cool nicely and then puree the mixture.
- In a different pan, melt the butter and splutter some cumin seeds.
- Add the onion puree to this and fry for few minutes.
- Add the ginger garlic paste and fry for another minute.
- Add the turmeric powder, tomato puree, cashew paste, kasoori methi, chilly powder and coriander powder.
- Reduce the flame and let the mixture cook for 5 minutes.
- Add about a cup of water, food colour and required salt and let the gravy come to a boil.
- Add the garam masala powder, paneer cubes and the heavy cream/evaporated milk and let the whole gravy cook for another 5 minutes till all the flavours blend together.
- Garnish with finely chopped cilantro or fresh cream
