This time I wanted to try out a new paneer recipe other than the usual Paneer Butter masala which i make every week. This I tried out a few days back and it tasted very nice , my little one who doesn’t eat anything with rotis, except butter, feasted on the gravy.
INGREDIENTS:
| PANEER CUBES | 1 CUP |
| ONION | 1 NO |
| TOMATO | 1 NO |
| GREEN CHILLI | 1 NO |
| COCONUT | 2 TBLSP(GRATED) |
| CUMIN SEEDS | 1/4 TSP |
| CASHEW NUTS | 4-5 NO |
| GARLIC | 3-4 PODS |
| SALT | AS NEEDED |
| GARAM MASALA | A PINCH |
| RED CHILLI POWDER | 1/4 TSP |
| CORIANDER POWDER | 1/4 TSP |
| MILK | 3/4 CUP |
| OIL | 1 TBLSP |
METHOD:
- Roughly chop the onions and fry them in a tsp of oil till it turns golden brown.
- When it is cool, grind this along tomato and a pod of garlic.
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- In a pan, add oil and transfer the ground masala.
- Add red chili powder and coriander powder to this.
- Saute nicely till the oil separates.
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- Grind the coconut, green chili , garlic(2 pods) and cashew nuts into a smooth paste.
- Add this to the onion tomato gravy.
- Add the paneer cubes and milk to this (bring paneer to room temp.before adding)
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- Do not boil for more than 2 minutes after adding milk and the coconut masala.
- Switch off the flame and add a pinch of garam masala and mix well.
- Serve hot with roti or puloa.
NOTE:
- Fennel seeds can be added instead of cumin seeds.
- Whole garam masala can be tempered before adding the onion tomato gravy instead of adding garam masala at the end.
