Sunday, April 24, 2011

Paneer Cashew Gravy

I was watching a program on a popular TV channel. One of the participants on the cooking show prepared this dish during a contest. The method of preparation was simple and the dish looked really really yummy on screen.With loads of help from my sisters and mother, I enjoyed making the dish. The quiet dinner that followed was even more memorable. 

Tomatoes - 3 medium sized
Onions - 3 medium sized
Ginger garlic paste - 1 tsp
Cashew nuts - a handful
Cumin seeds - 1 tsp
Red chilli powder - 1 1/2 tsp
Dhania powder - 1 tsp
Turmeric powder - 1/2 tsp
Paneer - 100 grams, cubed
Oil for cooking
Salt to taste

Grind the cashew nuts with a little water and make a smooth paste. Set aside. 

Heat oil in a pan and fry the paneer till golden brown. Dunk into cold water and set aside.

Heat oil and temper cumin seeds. Add chopped onions and ginger garlic paste. Fry till translucent.

Add tomato paste and allow to simmer till quantity reduces by half.

Add red chilli powder, dhania powder, turmeric powder and salt. Mix well and cook till the oil separates from the gravy.

Add a cup of water as well as the cashew paste. Miz well and allow to simmer for 2 minutes.

Slip in the fried paneer cubes and turn off the gas. Garnish with finely chopped coriander leaves.

Serve hot with rotis.