This is my favourite recipe of paneer made by my mom. I have literally grown on this. It takes hardly 20 minute to make this curry and also tastes lip-smacking. Mom made sure to make it whenever any guests used to come to our house over lunch or dinner, and she would get lots of appreciation for this yummy curry. This time when she was in to Abu Dhabi, I made sure to learn it from her. So lets learn the recipe together 😉
- Paneer – 200 gm (cubed). If you are taking frozen paneer, make sure to dip it in warm water with little salt for sometime (also cover the lid) and then drain off the excess water. You can also do the same with fresh paneer to make them softer and tastier.
- Onion – 1 medium (make paste of it)
- Ginger – 1 inch, garlic – 10 pc small (make paste of these two)
- Tomato – 1 medium (make its paste as mentioned below0
- Cashew nut – 10 pcs, peanut – 1 handful — soak both in warm water (cover the lid) for 10 minutes and then make its paste with 1 medium tomato as mentioned above.
- Salt – to taste
- Red Chilli Powder – 1/2 tsp
- Kasuri Methi – 1 tsp (slightly roasted and roughly crushed)
- Milk – 100 ml OR Cream – 3-4 tbsp
- Butter – 1 tbsp
- Oil – 1 tbsp
- Garam Masala – 1/4-1/2 tsp
You might have got it by now from the above list plus the recipe name that this is quite a rich curry 😛
- Heat oil in a kadhai.
- Now add ginger-garlic paste. Cook it for sometime, DON’T overcook.
- Now add in the onion paste.
- When onion turns little brown, add the tomato-peanut-cashewnut paste.
- Add in salt and red chilli powder. You can cover the lid to let it cook.
- Wait till oil start separating.
- Now add paneer mix it with light hand and then add in milk/cream ( I am using milk).
- Mix it nicely with light hand so that paneer don’t crumble. Now add garam masala and kasuri methi and mix well.
- Add butter.
- It is ready now. Switch off the burner and serve it hot with paratha/roti.