INGREDIENTS
- 200 g Paneer/ Cottage Cheese
- 3 tbsp Cashew nuts
- 1 Tomato (finely chopped)
- 1 Onions (chopped)
- 1 Green chilli (slit)
- 1 Bay leaf
- 1 inch Cinnamon stick
- 1 tsp Ginger-garlic paste
- 1/4 tsp Turmeric powder
- 1/2 tsp Kashmiri chilli powder
- 3/4 tsp Garam masala
- 1/2 tsp Kasthuri methi
- Salt to taste
- 3/4 cup Water
- 1 1/2 tbsp Ghee
METHOD
- Soak cashews in 1/3 cup of hot water for 20 minutes. Then, drain the water, grind the soaked cashews to a fine paste with 2-4 tablespoons of water.
- Heat ghee in a pan on low flame. Add bay leaf, cinnamon sticks and chopped onions. Saute till the onions turn golden brown.
- Add in a teaspoon of ginger-garlic paste, one slit green chilli and chopped tomatoes. Saute for a few minutes then add in the spice powders and the cashew paste. Stir gently for half a minute.
- Pour in water and season with salt. Mix well and let it simmer for 6 minutes on low-medium flame.
- Add in paneer cubes and crushed kasthuri methi. Mix gently and turn off the flame. Serve with naan, rice or rotis.