A comforting curry prepared rich in a blending of milk, curd, and cashew nut paste. And with this, a toasted paneer is dipped separately and served hot with Moong Sprouts salad, Thepla and of course with steamed rice. This paneer in white gravy is flavored with bay leaf, star anise, and cinnamon, clove and with dried fenugreek leaves. And this is prepared without garlic and onion or with garlic and onion based on our wish.
Skill level: Easy
Cook time: 25 mins
Ingredients:
• Paneer (200 grams)
• Bay leaf (1)
• Star anise (1)
• Cardamom (1)
• Cinnamon Stick (1 inch)
• Kasuri Methi (2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cashew nuts (20) soaked in water and blend it well
• Milk (1/2 cup)
• Yogurt (1/2 cup)
• Salt
• Cooking oil
How to Prepare?
• To start cooking this recipe, place pan in a medium heat and pour some oil, add diced paneer and cook well on both sides till it becomes brown. You can add some oil at some stage to fry it well and then add cardamom; bay leaf and cinnamon stick and toast it well for some seconds.
• Now take a separate bowl and add milk, curd and cashew nut paste and mix it well. Then add these mixtures into the pan and keep it in high flame. Once it comes at boiling stage, add garam masala and pinch of salt and fenugreek leaves and sauté well and cook it for 2 mins.
• Now you can add toasted paneer into that boiling curry and serve it hot with Moong Sprouts salad and Thepla and fulfill your meal time.
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