Ingredients:
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Paneer
(cottage cheese)
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400 grams
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Onion
,quartered
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2 large
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Oil
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2
tablespoons
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Cloves
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3
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Black
peppercorns
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4-5
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Cinnamon
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2 one inch
sticks
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Bay leaf
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1
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Green
chillies,slit
|
2
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Ginger
paste
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1 teaspoon
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Garlic
paste
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1 teaspoon
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Cashewnut
paste
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1/4 cup
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Yogurt
|
1/2 cup
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Cream
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1/2 cup
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Saffron
(kesar)
|
a pinch
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Garam
masala powder
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1/2
teaspoon
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•
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Salt
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to taste
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•
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Green
cardamom powder
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1/4
teaspoon
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Method
1. Cut the paneer into half inch wide and one inch long pieces.
2. Boil the onions in quarter cup of water. Drain and allow to cool. Grind
to a fine paste.
3. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay
leaf and sauté till fragrant. Add the green chillies and boiled onion paste and
sauté for three to four minutes on low heat so it does not get coloured. Add
the ginger paste and garlic paste and continue to sauté for half a minute.
Switch off the gas and let this cool for some time
4. Remove the bay leaf and make a paste of this.
5. Now directly put this paste to the kadhai again and sauté for three
minutes.
6. Add the cashewnut paste and sauté for another two minutes. Add the
yogurt and sauté till the water from the yogurt gets absorbed.
7. Add in the cream, saffron and garam masala powder and salt to taste.
8. Add the paneer and stir gently to mix.
9. Sprinkle green cardamom powder and serve hot.
10. Ideally make this three four hours before your guests come so that the
paneer gets marinated in the gravy. You can manipulateon the richness of the
gravy by playing with the ratio of the crème and yogurt quantity.
