Ingredients:
• 1 cup – oil
• 1/4 cup – Cashew nuts
• 1/4 cup – Raisins
• 1/2 kg – Cottage cheese cubes
• 2 – medium size onions, sliced very thin
• 1 tsp – Cumin seeds
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 1/2 tsp -turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – coriander powder
• 1/2 tsp – Garam Masala powder
• 1 – Bay Leaf
• 4 tbsp – thick Cream
• 1.5 cup – fresh Tomato puree
• 1/2 tsp – Sugar
• 1/2 tsp -salt
Method:
- Pre-heat oil in a deep dish.
- Fry the cashew nuts using the CRISP mode for 1 minute 30 seconds.
- Add the raisins and fry for another 1 minute.
- Using a slotted spoon, remove the dried fruits from the oil and drain excess oil by placing on absorbent paper.
- Cut cottage cheese into 1 inch cubes and fry in the same oil for 3 minutes using the CRISP mode.
- Stir the cottage cheese and continue for another 1 minute in the CRISP mode.
- Strain the oil and pour into a deep dish along with the onions, ginger and garlic paste, turmeric, red chilli powder, coriander powder, mace powder, garam masala powder and bay leaf.
- Stir all the ingredients well and cook in the CRISP mode for 4 minutes, stirring once more during the 4 minutes.
- Add the tomato puree along with the sugar and salt into the onion and spice mixture, mix well and cook in the microwave mode for 10 minutes at 850 W.
- Add the fried cottage cheese and three fourths of the fried dried fruits and allow to cook in the microwave mode for 4 minutes at 750 W.
- Stir in 2 tbsps of the cream into the gravy, dish out the paneer into a serving dish and garnish with the reserved dried fruits and the remaining 2 tbsp of cream.
Recipe courtesy of Arumugham Anuradha