Ingredients:

• 250 g – firm Paneer
• 2 tbsp – Butter
• 1 tbsp – Cream or malai
• 1 – large tomato, quartered
• 1 – medium tomato, finely chopped
• 1 – small capsicum, finely chopped
• 1/4 cup – cabbage, shred coarsely
• 1 slice – bread toasted, lightly & quartered
• 1 tbsp – Coconut grated
• 10 – cashews
• 1 tsp – Wheat flour
• 1 stalk – Curry leaves
• 1 tbsp – Coriander leaves finely chopped
• 1 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed powder
• 1/4 tsp – Garam Masala powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Sugar
• 2 tbsp – oil
• salt

Method:

1. Grate 2 tbsp paneer, keep aside for garnishing
2. Chop remaining paneer into thick cubes.
3. Heat one tbsp oil in a heavy frying pan.
4. Lightly fry 5 cashews, drain, keep aside.
5. Add quartered tomato, cabbage, to same oil.
6. Stir fry till cabbage is limp, stir in toast pieces, take off fire, cool a little.
7. Wet grind above mixture along with unfried cashews, in a small mixie, using little water.
8. Heat remaining oil in same pan.
9. Add chopped capsicum and tomato, stir fry for a minute.
10. Add all dry masalas, ground paste, flour (dissolved in 1 tbsp water).
11. Cook till gravy is thick, add sugar and salt.
12. Add paneer pieces, fried cashews, butter, cream, mix gently.
13. Pour into serving dish, garnish with grated paneer, coriander.
14. Serve hot with rotis, parathas or even soft slices of fresh bread.

Recipe courtesy of Saroj Kering