- 6oz paneer cubed (this will make 1-1/2 cup cubed paneer, available in Indian grocery stores)
- 1/4 cup cashews
- 2 tablespoon sesame seeds (til)
- 4 tomatoes medium size cut into small pieces about 2 cup
- 1 tablespoon chopped ginger
- 1 green chili chopped
- 2 tablespoons butter
- 1 teaspoon cumin seeds (jeera)
- 1/8 teaspoon asafoetida (hing)
- 2 teaspoon coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1 teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon garam masala
- 1/4 cup chopped cilantro
- Powder the cashews and sesame seeds, (I like to use spice grinder). Set aside.
- Puree the tomatoes, ginger and green chili. Set aside.
- In about 2 cups of hot water, soak the cubed paneer for 5 minutes or more, this will make the paneer soft and give a nice texture. Set aside.
- Heat the butter in sauce pan over medium heat; after butter is moderately hot add cumin seeds and asafoetida.
- After the seeds crack add cashew nut powder and roast for about one minute.
- Add tomato puree and mix it well.
- Add the remaining spices, coriander, turmeric, salt, sugar, mix it well and cover the pot. Tomatoes splatter while cooking.
- Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.
- Add cream, cook for about two minutes stirring often.
- Add one cup of water, cover the pan and let it cook for about two to three minutes.
- Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes.
- Adjust the gravy to your liking. If needed, add little more water, and cook. Turn off the heat.
- Add the cilantro and garam masala stir and cover for few minutes before serving.
Khud Khao, Sabko Khilao 😀