A North Indian delicacy where paneer is cooked in a rich sauce made with cashews and almonds. If you want to make the gravy more rich you can use milk instead of water but do not use cream.You can also shallow fry the paneer in little bit of oil before adding it to the gravy
Paneer:- 250 gm (APPROX) cut into small pieces.
Soak in a warm water for 10 minutes :- 1/4 cup each of Almonds & Cashews
Grind Together to make Onion paste:-
Soaked almond and cashews
Onion:- 1 small
Milk:- 1/4 Cup
Ghee:- 3 Tbsp
Cumin seeds:- 1 Tsp
Ginger:- 1 Tbsp(Chopped finely)
Garlic:- 1 Tbsp(Chopped finely)
Tomato puree of 1 tomato
Tomato paste:- 1 Tbsp
Turmeric powder:- 1/2 Tsp
Red chilli powder:- 1/2 Tsp
Cumin seed powder:- 1 Tsp
Coriander seed powder:- 1 Tsp
Fennel Seed Powder:- 1 Tsp
Cardomom powder:- 1 Tsp
Brown Sugar:- 1 Tbsp
Water as needed for the gravy
1)Heat the oil in a non tick pan / kadai on a medium heat.
2)When hot add cumin seeds , after they start to crackle add ginger and garlic and saute until light brown.
3)Add Onion paste and cook until it changes color.
4)Add tomato puree , tomato paste , salt, turmeric & red chilli powder, mix everything well & cook for 3-4 minutes.
5) Add water or milk to make the gravy (approx 1-2 cups), let it simmer for some time(4-5 minutes).
6)Add cumin seed powder, coriander see powder, fennel seed powder , cardamom seed powder & brown sugar to the gravy and mix everything well.
7)Add paneer/indian cottage cheese and let it cook for 3 more minutes or until the gravy thickens a little bit as per your liking..
Serve along with roti/parathas/pooris etc