Ingredients:
- Tomatoes (big) – 3 (pureed)
- Paneer – 250 gms (cubed)
- Onion – 2 (big)
- Bay leaf – 1
- Cloves – 2
- Ginger garlic paste – 1 tbsp
- Red chilli powder – 1 tsp
- Cashew nut paste – 3 tbsp
- Turmeric powder – 1/2 tsp
- Coriander powder – 1 tsp
- Kasuri methi (dry fenugreek leaves) – 1/2 tsp
- Tandoori masala (optional for color) – 1 tsp
- Garam masala powder – 2 tsp
- Salt and Lemon juice – to taste
- Butter – 3 tbsp
- Fresh coriander leaves – for garnishing (chopped)
Recipe:
- Skin the Onion and blanch them in hot water for 3 mins, then puree them to a paste. Do the same with Tomatoes, unless you are using tomato puree directly.
- Heat 1 tbsp of Ghee in a pan for 2 minutes, then saute the paneer cubes till golden brown.
- Add a pinch of Salt and Turmeric powder in 1 cup of hot water. Then immerse the Paneer cubes for 10-12 mins. Then remove the paneer, drain them on a tissue paper and keep aside.
- Heat 2 tbsp of Butter in a pan. Add Bay leaf and Cloves. Then add Onion paste and saute till light-brown.
- Add Ginger garlic paste and saute for 3 minutes. Add Chilli powder followed by the Cashew paste and fry for 5 minutes.
- Add Tomato puree, crushed Kasuri methi, Coriander powder, Turmeric powder, Garam masala powder and salt. Stir and let it simmer for some time.
- Add the Paneer cubes and simmer for another 4 to 5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire and stir in the remaining butter.
- Garnish with coriander leaves and serve.