Something not very usual in my kitchen, a Paneer dish. Neither me, nor hubby likes paneer so we avoid it as much as we can, but on the contrary my son loves paneer, don’t know why !! So this winter, when he was home, I had to make this to satisfy his soul. I found this in one of the bengali food magazine (Hangla) and tried this. It is quite flavorful to feed a crowd too. So, next time I have some vegetarian friends coming over for dinner, I know what to serve.
- Paneer – 200 gm
- Ginger paste – 1 tbsp
- Kasuri Methi – 1/2 tsp
- Cashewnut and Poppy seed paste – 2 tbsp
- Tomato – 1, make a paste
- Butter – 2 tbsp
- White oil – to fry the paneer
- Bayleaf, Whole garam masala, whole cumin – 1/2 tsp
- Cumin powder, Salt and Sugar
Fry the paneer very lightly in white oil. Keep aside.
In the same pan, add the butter. When it is hot, add the whole garam masala, whole cumin and a pinch of kasuri methi.
Next add the ginger paste and cumin powder with a pinch of salt and fry lightly. Next add the grated tomato and fry till oil separates. Next goes the cashew poppy seed paste with a splash of water.
Once the oil starts separating, add two cups of hot water and once it starts boiling add the fried paneer pieces. Mix well and let it cook for 5 minutes. Add salt and sugar.
Once the gravy reaches desired consistency, add the remaining kasuri methi soaked in water and boil for 2 more minutes. Remove from heat. YOu may add another spoonful of butter at this stage. Serve hot with pulao or Paratha.