Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main course | Servings: 4
Difficulty level: Easy
Ingredients
For the sabzi
- 192 g Paneer, cubed
- 256 g Tomato, hybrid, raw, chopped
- 96 g Onion, sliced
- 20 g Cashewnut, broken
- 40 ml Cream, fresh
- 16 g Butter
- 9.6 ml Sunflower oil
- 9.6 g Ginger, fresh, finely chopped
- 9.6 g Garlic, finely chopped
- 4 g Green chillies, finely chopped
- 3.2 g Dried chillies, kashniri, powdered
- 5.2 g Coriander seeds - whole / ground, powdered
- 1.2 g Turmeric / haldi
- 2 g Cumin seed / jeera, powdered
- 2 g Garam Masala
- 2 g Kasuri methi, crushed
- 3.2 g Sugar
- 5 g Salt
To serve
- 6 g Coriander leaves, finely chopped
Instructions:
For the gravy
- Heat the oil and half the butter in a pan. Add onions and sauté until translucent but deeply browned.
- Add ginger, garlic, green chilli, tomatoes and cashews. Cook for 10–12 minutes until the tomatoes soften completely.
- Allow the mixture to cool slightly. Blend into a smooth puree.
- Return the puree to the pan. Add Kashmiri chilli powder, turmeric, coriander powder, cumin powder, and salt. Cook on medium heat for 5–7 minutes, stirring regularly, until the gravy thickens and the fat begins to separate. Add half a cup of water and cook for another minute.
For the sabzi
- Add paneer cubes to the gravy, and allow to simmer for 2-3 minutes.
- Stir in cream, remaining butter, sugar, kasuri methi, and garam masala. Simmer for another 1-2 minutes.
To serve
- Transfer the sabzi to a serving bowl. Garnish with chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 300 kcal | Protein: 10 g | Carbohydrates: 11.1 g | Fat: 24.1 g | Fiber: 3.5 g