Generally in this recipe people don't marinate paneer but I have used home made paneer which doesn't contain salt so to make it tasty I marinated it.
In a bowl place home made paneer pieces, add salt, chilli powder, haldi powder, jeera powder, thick curd, dash of garam masala and mix with your hand lightly. Keep it aside for 5 minutes.
Take 3 medium size tomatoes in a microwave safe bowl and mixrowave it for 2-3 minutes then puree them in a blender.
Heat oil and butter together in a kadhai in equal quantity, add all the whole spices. Saute till a nice aroma begins to float.
Add in grated onions and fry until they become light brown and oil starts separating. Add ginger garlic paste and fry for another 30 seconds.
Add all the dry masalas and green chilies, fry until raw smell of dry masala disappears.
If masala start sticking at the base of kadhai you can add little water. Cook on medium flame. Once the oil separates add cardamom powder and cook for a while. Add tomato puree and cook on high flame for 2-3 minutes.
Roast cashew nuts with 1 teaspoon butter in a microwave for 2 minutes. Once the gravy is thick and brown add half of the butter fried cashew nuts, cook on medium flame for 1 minute.
Add marinated home made paneer and stir for 1 minute on high flame. Add the milk and fresh cream mixture.
Add salt and cook for another 1-2 minute on high flame then reduce the flame to medium. Add kasuri methi.
Cover and cook for another 2 minutes now gravy will become thick and shiny in texture then turn off the gas.
Garnish with coriander and remaining butter fried cashew and serve hot.
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Generally in this recipe people don't marinate paneer but I have used home made paneer which doesn't contain salt so to make it tasty I marinated it.
In a bowl place home made paneer pieces, add salt, chilli powder, haldi powder, jeera powder, thick curd, dash of garam masala and mix with your hand lightly. Keep it aside for 5 minutes.
Take 3 medium size tomatoes in a microwave safe bowl and mixrowave it for 2-3 minutes then puree them in a blender.
Heat oil and butter together in a kadhai in equal quantity, add all the whole spices. Saute till a nice aroma begins to float.
Add in grated onions and fry until they become light brown and oil starts separating. Add ginger garlic paste and fry for another 30 seconds.
Add all the dry masalas and green chilies, fry until raw smell of dry masala disappears.
If masala start sticking at the base of kadhai you can add little water. Cook on medium flame. Once the oil separates add cardamom powder and cook for a while. Add tomato puree and cook on high flame for 2-3 minutes.
Roast cashew nuts with 1 teaspoon butter in a microwave for 2 minutes. Once the gravy is thick and brown add half of the butter fried cashew nuts, cook on medium flame for 1 minute.
Add marinated home made paneer and stir for 1 minute on high flame. Add the milk and fresh cream mixture.
Add salt and cook for another 1-2 minute on high flame then reduce the flame to medium. Add kasuri methi.
Cover and cook for another 2 minutes now gravy will become thick and shiny in texture then turn off the gas.
Garnish with coriander and remaining butter fried cashew and serve hot.
INGREDIENTS
SERVING: 3
Paneer - 200 gram
Ingredients for marinating paneer : Salt - 1/4 teaspoon or as per taste
Chilli Powder - 1/2 teaspoon
Turmeric powder - 1/8 teaspoon
Cumin powder - 1/4 teaspoon
Garam masala - 1/8 teaspoon
Thick curd / Yogurt - 3 tablespoon
Cumin seeds - 1 teaspoon
Cinnamon - 1/2 inch
Black pepper corn - 5-6
Clove - 2
Bay leaf - 2
Kashmiri red chilli - 2-3
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon or as per your taste
Garam Masala Powder - 1/2 teaspoon
Salt to taste
Onion, grated - 1 big
Ginger garlic paste - 1 tablespoon
Green chilies - 2-3
Tomato puree -1 cup ( from 3 medium size tomatoes)
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