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Ingredients
- Paneer 14oz block (home-made or store bought), cubed
- Oil 3 tbsp
- Onions 2 small, finely copped
- Tomato Sauce 1, 8oz can
- Garlic 3 cloves, finely chopped
- Ginger 1 tbsp, grated
- Green Chili to taste, finely chopped
- Cumin Powder 2 tsp
- Coriander Powder 2 tsp
- Garam Masala 2 tsp
- Cashew Pieces cup
- Milk- 1 cup
- Water 1 1/2 cup
- Sugar 1 tbsp
- Salt to taste
- Cilantro 5 sprigs, finely chopped for garnishing
Methods
- Soak cashews in milk for about 15 min or until ready to use.
- Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat.
- Add Onions and fry until they start to dry out.
- Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes.
- Add Tomato Sauce, stir well and cook until oil separates.
- While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in a blender until smooth.
- Once Onion/Tomato mixture is ready, add Cumin Powder, Coriander Powder and GaramMasala - mix well.
- Add Cashew and Milk mixture and mix well. There should be no lumps in the gravy.
- Add Water, Salt and Sugar and bring to boil.
- While waiting for the gravy to boil, saut cubed Paneer in 1 tbsp oil, on medium to high heat in a non-stick pan.
- Once Paneer is light gold/brown in color, take it out on a paper towel to drain excess oil.
- Once gravy comes to a boil, add in Paneer and mix.
- Garnish with fresh cilantro or with additional broken cashews.
- Serves 6.
Tips
- Paneer is very delicate. Take care to handle it gently or it will break up very easily.
- If you like thicker or thinner gravy, adjust the amount of water.
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