Halwai May 20, 2018

Ingredients:

• Paneer, cut in cubes – 200 gms
• Cashew – 1/4 cup
• Onion, chopped – 2
• Tomato, chopped – 2
• Ginger Garlic paste – 1 tsp
• Green chilli, finely chopped – 1
• Turmeric powder – 1/4 tsp
• Coriander powder – 3/4 tsp
• Cumin powder – 1 tsp
• Garam Masala – 1 tsp
• Kitchen King masala powder – 1 tsp
• Chilli powder – 1/4 tsp
• Cumin seed- 1/2 tsp
• Salt to taste
• Oil for cooking

Method:

  1. Take the cubed paneer and immerse them in a bowl of warm water.
  2. This process will keep the paneer cubes soft.
  3. Heat 1-2 tsp oil in kadai/pan. Add chopped onion and saute for 2-4 min.
  4. Blanch the tomatoes and peel the skin.
  5. Grind the onion and tomato together to make a paste.
  6. To make cashew paste just soak cashew in warm water for 15 mins and then grind it to smooth paste using little milk or water. Keep aside.
  7. Heat 2-3 tsp oil in kadai/pan and cumin seed. Once they start spluttering add ginger garlic paste and chopped green chilli. Cook for few sec.
  8. Add the onion-tomato paste, salt and all dry masala powder and cook for 4-5 mins or till oil starts separating.
  9. Add the cashew paste, mix well and let it cook for a couple of mins.
  10. Add more water to get the right consistency.
  11. Add the paneer cubes to the gravy and simmer for 2-3 mins.
  12. Add butter at last. Adding butter at the end will enhance the taste.
  13. Turn off the heat.
  14. Serve with Naan/paratha/rice/pulao.

Recipe courtesy of Sify Bawarchi