Paneer, is one of the ingredients that is easy to work with in order to try and create different combinations and flavors. If done correctly it can absorb whatever flavor we put it in. This dish is one such dish where I just did what came to my mind. Some methods are tedious and some are way too easy. This particular dish is not at all difficult and all you need is the ingredients.
Paneer - cubed 2 cups
Kasoori methi - 1/2 tsp
Ajwain - 2 pinch not more
Onion - 1 big cubed
Tomatoes - 5 nos cut into cubes
Green chilies - 3 nos
Ginger garlic paste - 1 tbsp
Chaat masala - 1/2 tsp
Garam masala - 1/2 tsp
Chili powder - 1.5 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Shah jeera - 1/2 tsp
Cashew - 15nos (soaked and ground to a fine paste)
White sesame seeds - 4 tbsp (ground to a fine paste)
whipping cream regular - 1/4 cup
1. Its optional to fry the paneer in a little oil.
2. In a non stick kadai, pour oil and when hot add the ingredients in this order
and roast on low heat for a few seconds
3. Add the cubed onions and brown it
4. Now add the ginger garlic paste and fry till the raw smell is gone
5. Followed by chili powder, coriander powder and garam masala and half a cup of water. Wait for the raw smell to go.
6. Add the tomatoes and salt and let it cook completely, if needed add a little water.
7. Once the gravy is cooked well, cool it and then grind it in the mixie or you can grind it hot in the food processor.
8. It can be either fine or coarsely ground depending on how you like it.
9. Pour back the gravy in the kadai and bring it to a boil till the oil separates.
10. Pour the cream or ground cashew or ground sesame seeds and a little bit water depending on the consistency of the gravy required.
11. Reduce the heat and check the salt. Once the gravy is done add the cubed or fried paneer and let it simmer for 5 to 10 mins.
12. Garnish with cilantro and enjoy hot paneer curry with rotis, puris, parattas or even rice.
Hot and yummy paneer curry ready to calm your palate....