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:

1. Pre-heat oil in a deep dish.
2. Fry the cashew nuts using the CRISP mode for 1 minute 30 seconds.
3. Add the raisins and fry for another 1 minute.
4. Using a slotted spoon, remove the dried fruits from the oil and drain excess oil by placing on absorbent paper.
5. Cut cottage cheese into 1 inch cubes and fry in the same oil for 3 minutes using the CRISP mode.
6. Stir the cottage cheese and continue for another 1 minute in the CRISP mode.
7. 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.
8. Stir all the ingredients well and cook in the CRISP mode for 4 minutes, stirring once more during the 4 minutes.
9. 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.
10. 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.
11. 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