January 1, 2013 Posted by Shweta Shanbhag
I did not add as much butter and cream as the recipe recommended – yet the gravy was very rich thanks to the cashew nut paste.
- Heat 2 tsp oil in a non stick pan. Add 2 finely chopped onions, around 10 cashew nuts , a pinch of salt and saute till the onion is slightly brown.
- Add 3-4 finely chopped tomatoes and saute for around 10 mins till the tomato is well cooked and mushy.
- Add 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp turmeric powder and salt to taste and saute till the spices are mixed well.
- Blend this in a mixer till you get a smooth paste – you can add some water for blending.Transfer the mixture to the same kadai and cook over low heat. You can add butter to the paste but I avoided it.
- When the mixture looks well cooked, add 2 tsp crushed kasoori methi, 1 tsp garam masala, a pinch of cardamom powder and mix well. Adjust the salt and add a pinch of sugar.
- Add the 500 gms paneer cut into traingles and mix well and cook for about 5 mins.
- Garnish with cream and chopped corinder leaves and serve with chappatis.