Paneer in Cashew nut Gravy

Paneer in Cashew nut Gravy

A tasty & creamy curry, goes well with Rotis / Naan / Pulao / Brown bread ....

Serves: 4

You will need

1 tablespoon oil
2 onions (medium size), finely sliced
2 green chillies, remove seeds and finely chopped
30 g (2 tablespoon) ginger - garlic paste
1 teaspoon pepper powder
30 g ( 24 - 26 ) cashew nut paste
1 cup (100 ml) water
200 g paneer (cottage cheese), cut into cubes

3/4 teaspoon salt (or to taste)
2 teaspoon chopped coriander leaves

Method

Soak cashew nuts in 1/4 cup (25 ml) water for one hour and make a smooth paste in a mixer. Keep aside.

In a wide pan, heat oil. Fry finely sliced onions till golden brown and crisp on a low to medium heat.

Add chopped green chillies. Saute for 2 - 3 minutes.

Add ginger - garlic paste. Saute for 2 - 3 minutes or until the raw smell goes.

Add pepper powder and stir well.

Add cashew nut paste and 1 cup (100 ml) water. Mix all the ingredients well. Cover with a lid and cook on a low to medium heat for 5 - 8 minutes or until the gravy slightly thickens.

At this point, add paneer cubes and salt to taste. Paneer will cook very fast. Cover with a lid and cook on a low to medium heat for 8 minutes or until done / paneer softens / gravy thickens.

Sprinkle chopped coriander leaves and serve hot with any Indian breads or Pulao of your choice.