Call it Paneer, call it Cottage Cheese…. I love it anyway!!

37. Paneer Cashew Curry

I love Paneer or Cottage Cheese… I love making gravies and curries with oodles of paneer and I love eating them with nice, soft, ‘straight from griddle to plate’ Rotis.

Palak Paneer … Paneer tikka masala…. Mutter Paneer… Kadai Paneer… Paneer Butter Masala and many more…. There is one thing common in all these dishes… I love them!!!!

They taste absolutely extraordinary, especially if you have some fresh melt in mouth kind of paneer and fresh spices in the right mix to make that sensational aromatic curry that enhances and elevates the ever so yummmm paneer to an altogether divine culinary experience.

This rich, full of taste and absolutely satiating dish is my version of the Paneer in a Yellow Dry fruit gravy and it has been a part of my Indian Spread ‘n’ number of times and it always turns out right no matter what..…

To get going, you need….

300gm fresh soft paneer cut into cubes

2 medium tomatoes, diced

4 tbsp Amul Butter

Salt to taste

1 tbsp fresh cream

2 tsp Fresh coriander, chopped

For marinade…..

½ tsp Turmeric

½ tsp Red Chilli Powder

1 tsp Kasuri Methi

½ tsp Garam masala

1 tsp salt

For the masala…

4 onions, coarsely chopped

½ cup cashews

4-5 almonds (soaked for 30 min and de-skinned)

¼ cup raisins

2 Red chillies

1 tsp Sesame Seeds

1 tsp Saunf (Fennel seeds)

1/2 Star Anise

1/2 bay leaf

½ inch cinnamon

4 black pepper corns

2 cloves

Mix all the marinade items in a large mixing bowl, add the paneer cubes and mix well to ensure that all the paneer cubes are coated evenly with the dry marinade. Leave it for 15-20 minutes.

Put the diced tomatoes in a microwaveable bowl and microwave on high for 2 minutes. Coarsely mash the cooked tomatoes.

On 1 tbsp of butter, roast all the items for the masala for 3-4 minutes. Turn off the heat, let the mixture cool and then grind it fine in a mixie.

On a grill pan, grill the paneer cubes till they are nicely toasted.

Heat the remaining butter in a pan, add the ground masala and stir fry for 5 minutes.  Add the cooked tomatoes and cook well for 4-5 minutes. Add the paneer cubes, coriander and salt to taste, mix well and add 1 ½ cups of water. Cook with the lid on for 2-3 minutes. Remove from the flame; add fresh cream and more coriander for garnishing and the gravy is ready to serve.

It goes very well with all sorts of Indian Breads or Jeera Rice or just plain white steamed rice! Team it up with some nice Kashmiri Mirch pickle and you are presenting to your guest, the most memorable menu for the evening..

37. Paneer Cashew Curry2

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