Less spicy Creamy Paneer Curry

Less spicy Creamy Paneer Curry

A rich and creamy curry, goes well with Indian breads and Rice / Pulao.

Serves: 3

You will need

16 cashew nuts
1/4 cup (50 ml) water
1 tablespoon oil
1 onion, finely sliced or 3 tablespoons
8 garlic cloves, finely chopped
1 tomato 1 big or 2 small, finely chopped or 2 tablespoons tomato puree
1 teaspoon pepper powder
1/4 teaspoon turmeric powder
1/2 cup (100 ml) water
1 packet paneer (cottage cheese) (200 g), cut into desired shape and size
1/2 teaspoon salt (or to taste)
1 teaspoon chopped coriander leaves

Method

Soak cashew nuts in 1/4 cup (50 ml) water for one hour and make a smooth paste in a mixer (along with water). Keep aside.

Dip paneer pieces in 300 ml warm water for 15 minutes. Drain out water completely.

In a pan, heat oil. Add sliced onions, chopped garlic and fry till golden color and crisp on a low to medium heat.

Add chopped tomatoes / tomato puree. Saute well for 2 - 3 minutes.

Add pepper powder and turmeric powder. Stir all the ingredients well for 2 - 3 minutes.

Add 1/2 cup (100 ml) water and salt to taste. Cover with a lid and cook on a low to medium heat for 8 minutes or the gravy slightly thickens / tomatoes well blended.

At this point, add paneer pieces and stir well gently. Do not add extra water. Cover again and cook a low heat for 5 minutes or until paneer softens.

Finally add cashew nut paste. Stir gently. Cook again on a low heat for 5 minutes.

Sprinkle chopped coriander leaves and serve hot with any Indian breads / Pulao.