Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Course: main | Servings: 4
Difficulty level: easy
Ingredients
For the gravy
- 16 ml Cow Ghee
- 1 g Cumin seed / jeera
- 80 g Onion, finely chopped
- 80 g Tomato, hybrid, raw, pureed
- 3 g Ginger, fresh, grated
- 3 g Garlic, grated
- 3 g Green chillies, finely chopped
- 1 g Turmeric / haldi
- 1.4 g Coriander seeds - whole / ground, powdered
- 1.4 g Dried chillies, powdered
- 2.4 g Salt
- 0.8 g Garam Masala
- 32 ml Cream, fresh
- 10 g Cashewnut, powdered
- 4 g Sugar
- 240 g Paneer, cubed
For serving
- 3 g Green chillies, julienned
- 3 g Ginger, fresh, julienned
- 5 g Coriander leaves, finely chopped
Instructions:
For the gravy
- In a pan, heat ghee. Add cumin seeds when hot and crackle
- Add chopped onion and cook until slightly caramelized.
- Add pureed tomato, ginger, garlic, green chillies, turmeric, coriander powder, red chilli powder and salt. Cook, stirring occasionally, on medium flame until oil separates, 10-12 minutes.
- Add garam masala, fresh cream, powdered cashewnuts and sugar and cook for 2-3 minutes. Adjust thickness by adding water, if required.
- Add paneer, cover and allow to simmer on low flame for 8-10 minutes.
Serving instructions
- Garnish with julienned ginger, green chillies and chopped coriander leaves.
- Serve hot, with a bread of your choice - naan, tandoori roti or lachcha paratha.
Nutrition (Per Serving)
Calories: 250 kcal | Protein: 12.7 g | Carbohydrates: 12.8 g | Fat: 16.2 g | Fiber: 1.4 g