Kasuri Paneer in Creamy Yogurt and Cashew Gray

Kasuri Paneer

My first post on the so very versatile yet humble “Paneer”, an all time favorite ingredient of all vegetarians and mine 🙂
I always keep packets of paneer in my freezer for those days when I wanna make something in a hurry but not compromise on flavors.

Paneer in thick creamy gravy has always been my favorite so the other day when I wanted to make a paneer dish, I realized that I did not have cream in my fridge. So rather than being disappointed I tried to substitute it with yogurt and cashew powder. The cashew brought a natural thickness to the gravy and along with yogurt enhanced the creaminess of the dish.

Adding the crushed Kasuri Methi leaves towards the end, took this simple dish to a whole new level. Just love the bitterness of methi in the sweet and tangy gravy. Bites of soft and buttery paneer…ahem ahem ahem….

So come and indulge in the divine taste of this creamy and tangy paneer dish which is loaded with the aromatic and tasty Kasuri methi leaves with any Indian bread of your choice. I had these with home made naan and just loved it. 🙂

Ingredients
1/2 lb Paneer (Cut into 11/2″ cubes)
12 Cashew nuts
1/2 Cup Yogurt, beaten to form a creamy paste
1/4 Cup Milk
2 Tomatoes roughly chopped
2 Green chili roughly chopped
2″ Piece of ginger
1 Tsp Cumin seeds
1/8 Tsp Asafoetida
1 Tbsp Coriander powder
1/4 Tsp Turmeric
3/4 Tsp Kashmiri red chili powder
1 Tsp Sugar
3 Tbsp Oil
2 Tbsp Butter
Salt to taste
1/4 Tsp Garam masala and Chaat Masala
3-4 Tbsp Kasuri Methi

Method
Heat the butter in a pan and fry the paneer till golden brown and soak in cold water.
Grind the cashew into powder and set aside.
Now grind the tomato, green chili and ginger into a fine paste.
Heat the oil in a pan, add cumin seeds till sizzle, add asafoetida and the tomato paste.
Cook this mixture for few mins, add salt, turmeric, chili powder and coriander powder, cook till the mixture starts releasing its oil.
Reduce flame and add the cashew powder, yogurt and milk and mix the mixture well till a gravy like consistency forms. You can add water as per your requirement.
Add sugar and cook the mixture for a min. Add the crushed kasuri methi and cook for a min.
Now drain the water from soaked paneer and add them to this gravy.
Let it cook for 2-3 mins. Sprinkle garam masala and chaat masala. Mix well.
Serve it with any Indian bread or as a side dish for a full meal.

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