Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Course: main | Servings: 6
Difficulty level: easy
Ingredients
For the paneer
- 400 g Paneer, cubes, 2 cm
- 10 g Butter, light sear
For the gravy
- 10 ml Cow Ghee, for sauté
- 120 g Onion, sliced
- 10 g Garlic, sliced
- 10 g Ginger, fresh, sliced
- 350 g Tomato, hybrid, raw, chopped
- 30 g Cashewnut, soaked 10 minutes
- 2 g Dried chillies, powder, Kashmiri style
- 1 g Turmeric / haldi, powder
- 6 g Salt, to taste
- 3 g Sugar, optional
- 2 g Garam Masala, powder
- 1 g Kasuri methi, crushed
For finishing
- 25 g Butter, stirred in
- 30 ml Cream, fresh, stirred in
Instructions:
Paneer preparation
- Lightly sear paneer in butter, just to warm and set edges.
For the gravy
- In ghee sauté onion, ginger and garlic until softened, not browned. Add tomatoes and cook 8 to 10 minutes.
- Add cashews and simmer 2 minutes. Cool slightly and blend smooth.
- Return puree to pan and cook until thick and glossy. Add turmeric, red chilli powder, salt and sugar if using.
- Add paneer to gravy. Add hot water if needed for a silky pourable consistency. Simmer 3 to 4 minutes only.
Finishing
- Add garam masala, crushed kasuri methi, butter and cream. Stir gently on low heat. Rest 5 minutes before serving.
Nutrition (Per Serving)
Calories: 250 kcal | Protein: 13 g | Carbohydrates: 13.5 g | Fat: 16.4 g | Fiber: 1.9 g