Ingredients:

• 3/4 cup – Paneer
• 1 – medium sized Onion
• 1 – medium sized Tomato
• Turmeric powder a generous pinch
• 1 tsp – Red Chilli powder
• 1/2 tsp – Garam masala| 1.5 tbsp – Fresh Cream
• 1 tbsp – Coriander leaves
• Salt to taste
• To temper:
• 3 tsp – Oil
• 1/4 inch piece – Cinnamon
• 2 – Cloves
• 1 – small Bay Leaf
• 1 tsp – Maze
• To grind to a paste:
• 1/2 cup – Fresh grated Coconut
• 8 – Cashews
• 1/2 tsp – Poppy Seeds
• 1 tsp – Fennel seeds
• 2 Green chillies
• 1/4 inch piece – Ginger
• 5 – Garlic pods

Method:

1. Grind the ingredients listed under ‘to grind’ to a fine paste. Set aside.
2. Toast the paneer in ghee/oil till golden brown and set aside.
3. In a pan, heat oil. Add the ingredients listed under ‘to temper’.
4. Then add onions. Saute till golden brown.
5. Then add tomato. Saute till mushy and raw smell leaves.
6. Add the coconut paste, add 1 cup of water, turmeric, red chilli powder and garam masala powder and allow it to boil for 5-10 mins or until oil separates.
7. Add cream and cook for 2 mins.
8. Add toasted paneer, give a quick stir, sprinkle coriander leaves and serve.
9. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee