Creamy Paneer Curry – A delicious curry, goes well with pulao / parathas / rotis / brown bread …
For onion and cashew nut paste:
1 tablespoon oil
1 big onion, chopped (separate each layer)
Heat oil in a small on medium heat. Add chopped onion and fry until golden brown color. Cover and keep aside for 10 - 15 minutes.
For cashew nuts:
Soak 8 cashew nuts in 2 tablespoon water for one hour and make a smooth paste with fried onion (along with the soaked water) in a small mixer bowl.
1 tablespoon oil
1 onion, thinly sliced
6 cloves garlic, finely chopped
¼ teaspoon, finely chopped ginger
2 tablespoon tomato puree
¾ teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
100 ml / 1/2 cup / 4 oz water
¾ teaspoon salt (or to taste)
200 g paneer (cottage cheese), cut into desired shape and size (@ normal room temperature)
Cashew nut - onion paste
1 teaspoon chopped coriander leaves
Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and keep aside (spice mix).
Heat oil in a pan / karahi on a medium heat.
Add sliced onion and fry until golden color and crisp.
Add chopped ginger and garlic and fry until light golden color.
Add tomato puree and mix well.
Add diluted spice mix. Stir well on a low heat until the raw smell goes and well combined with other ingredients (approximately 2 minutes on a low heat).
Add 100 ml water and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 8 – 10 minutes until the gravy boils well.
When the gravy boils nicely, add cashew nut – onion paste and paneer pieces. Stir well. Adjust salt if required. Add extra ¼ cup water to make medium thick gravy. It won’t be tasty, if the gravy is too thin consistency. Cover again and cook on a low heat for another 5 - 7 minutes. Open the lid and check the texture of the paneer. If it’s very soft (like sponge) in texture, then switch off the heat. Paneer will cook very fast. Sprinkle chopped coriander leaves. Serve with pulao / rotis …