Lately, life has become hectic as I am busy packing for our move next month. The funny part is that while I am trying to pack, my mind drifts towards the blog post and while I am in front of the computer, the thought of packing takes center stage….. 🙂
Even though I tried a lot of recipes from various sources, I wasn’t contented with any. So finally I decided to try it out my way, in the true spirit of experimentation. I was really happy with the result. Whoever tasted this dish ended up wiping their plate clean.. 🙂
- 200 gms Paneer (cut into cubes)
- 2 onions finely chopped
- 3 tomatoes finely chopped
- 1 inch Ginger chopped
- 2 green chillies chopped
- 1 Black Cardamom
- 2 Green cardamoms
- 1 teaspoon Chilli powder (you can add to suit your taste)
- 3 tablespoons Cashewnuts
- 1 tablespoon Tomato sauce
- 1/4 cup Cream
- 1 teaspoon Kasoori Methi
- to taste Salt
- as required Oil/Ghee
- Roast the kasoori methi in a pan till it changes colour.
- Immediately transfer to a plate. Crush with your fingers to a powder. Keep aside.
- Heat oil/ghee in a pan and add the black and green cardamoms.
- When they start to splutter, add the chopped onions and saute till they turn translucent.
- Add the chopped ginger and chillies and saute for a while.
- Add the tomatoes and mix well.
- Cover and cook till tomatoes turn soft.
- Switch off the heat.
- When cool, grind the tomato-onion mixture to a fine paste.
- Grind the cashew nuts to a fine paste, adding water as required. Keep aside.
- Heat a pan and add a teaspoon of oil/ghee and add the chilli powder and stir for a few seconds.
- Add the ground tomato-onion mixture followed by cashew paste and stir well for a couple of minutes.
- Add the tomato sauce, salt and cream and mix well.
- Put in the paneer cubes and boil for 2 minutes.
- Add the crushed kasoori methi and mix well.
- If you want a thinner consistency, you may add milk or water as required. Bring to a boil.
- Switch off the heat and transfer to a serving platter.