|250 gms Paneer (cottage cheese)|
|3 medium Tomatoes, finely chopped|
|10 Cashew Nuts, soaked in water for 15-20 minutes|
|1 Green Cardamom (elaichi)|
|1 small piece of Cinnamon Stick|
|2-3 Green Chilies, seeded and chopped|
|1 medium Onion, finely chopped|
|1 teaspoon finely chopped Ginger|
|5 Garlic Cloves, finely chopped|
|1/2 piece of Bay Leaf|
|1/4 teaspoon Turmeric Powder|
|1/2 teaspoon Red Chili Powder|
|1/4 teaspoon Garam Masala Powder|
|2 teaspoons Coriander Powder|
|1-2 teaspoons Kasuri Methi|
|3 tablespoons Cooking Oil or Butter|
|2 tablespoons + 3/4 cup Water|
|Salt to taste|
|2 tablespoon finely chopped Coriander Leaves, for garnishing|
- Cut paneer into 1-inch cubes. Grind soaked cashew nuts, small piece of cinnamon and green cardamom with 2-tablespoons water into smooth paste.
- Heat butter or oil in a kadai (or pan) over medium flame. Add chopped onion and bay leaf and sauté until onion becomes light brown. Add ginger, garlic and green chilies and sauté for approx. 1-minute.
- Add chopped tomatoes and cook over medium flame until oil starts to separate and tomatoes turn tender or for around 3-4 minutes.
- Takeaway kadai from the stove. Takeout and discard bay leaf from kadai. Let mixture cool for 5-minutes at room temperature. Transfer all contents to mixer-grinder jar, grind or blend into a smooth puree and transfer to a same kadai.
- Add cashew nuts paste, red chili powder, garam masala, coriander powder, turmeric powder and salt.
- Stir and cook for 3-minutes.
- Add 3/4 cup water and bring it to boil. Reduce flame to low and cook for 3-minutes.
- Add paneer cubes and kasuri methi.
- Cook for 3-minutes or until curry starts to thicken. Stir in between occasionally to prevent sticking.
- Turn off flame and transfer prepared curry to a serving bowl. Garnish it with coriander leaves and serve.
- To give an extra creamy texture and taste to the paneer gravy, add 1/4-cup fresh cream in step-8.