Recipe can be found at Zesty South Indian Kitchen
What you need
Cottage cheese/Paneer: 2 cup ( I used homemade one)
Onion: 1 no (about 2 cup chopped)
Tomato: 3 no (about 2 ½ cup)
Ghee/Clarified butter: 1 tablespoon
Olive oil: 1 tablespoon
Cloves: 2 no
Black pepper corns: ½ teaspoon
Cinnamon: 1 inch
Green chili: 1no
Green cardamom: 2no
Mace: ½ teaspoon
Nutmeg: ¼ teaspoon
Caraway seeds: ¼ teaspoon
Cumin seeds: ¼ teaspoon
Ginger: 1 inch
Garlic: 2no
Cashew nuts:
Yogurt: 1 cup
Milk: 1/2cup (I used 2 %)
Turmeric powder: ¼ teaspoon
Red chili powder: ¼ teaspoon
Coriander powder: ¼ teaspoon
Salt: ¾ teaspoon or to taste
Gram masala powder: ¼ teaspoon
Coriander leaves/Cilantro: 2 tablespoon
How I made
In a medium sauce pot heat 1 tablespoon of Ghee and add paneer and fry them for about 3-4 minutes or until they become slight brown. Set aside.
In the same pan add onion, garlic, ginger and green chili and fry until onion becomes translucent or 6 minutes to this add tomato and fry 2-3 minutes or until it becomes mushy. To this add spices like, caraway, cinnamon, cardamom, mace, cloves, black pepper corns etc and fry for two minutes and Set aside. Once it is cool enough to touch grind into fine paste.
Grind cashew nuts and yogurt together to fine paste and set aside.
Heat oil in the pan and add cumin seeds when it starts to splutter add onion spice paste and fry for 2-3 minutes until oil starts separating. To this add turmeric powder, red chili powder, coriander powder, garam masala and fry for 2 minutes. Then add cashew yogurt paste and salt and cook for another 2 minutes. To this add milk and bring it to boil. To this add fried paneer and mix everything to combine well and switch off the flame. Garnish with cilantro leaves.
Enjoy with poori.
Preparation time: 35 minutes
Yield: 4 serving
Verdict: Yummy
Will you make it again: Yes occasionally.