Serves 1
Directions
- 1Chop the tomatoes, slice the onions, peel and finely chop the garlic and ginger.
- 2Prepare the yogurt masala mix: combine yogurt, chili powder, coriander powder, turmeric, and butter, then set aside.
- 3In a pan, add ghee, bay leaves, cloves, and cardamom pods on medium high heat.
- 4After 30 seconds, add ginger, garlic, and green chilies, and cook for a minute.
- 5Add the onions and cook until translucent.
- 6Add the yogurt mix and cook for a few minutes.
- 7Add dried red chilies and cashews, and incorporate.
- 8Add the tomatoes, salt to taste, and chili powder, then stir to combine.
- 9Add just enough water to cover the tomatoes, then cover the pan and let it cook till the tomatoes turn mushy.
- 10Cut the paneer into cubes.
- 11Soak the paneer in warm salted water to soften them up.
- 12Remove the whole spices and blend the tomato mixture until smooth.
- 13Make a final tadka (optional): melt butter in a pan, add finely chopped onions and chili powder, and cook until translucent.
- 14Add the blended gravy into the tadka, and mix it up.
- 15Taste it, adjust the amount of salt and sugar to balance the flavors.
- 16Add more butter and crushed kasuri methi.
- 17Add the paneer and serve with a final garnish of heavy cream and coriander.
Ingredients
- 6 Roma tomatoes
- 1.5 cups sliced onions
- 3 garlic cloves
- ginger
- 3 tbsp yogurt
- 1 tsp Kashmiri Chili powder
- 1 tsp Coriander powder
- turmeric
- 3 tbsp Ghee
- Bay leaves
- 3 cloves
- 2 cardamom pods
- 2 Thai green chilies
- 2 Dried red chilies
- 18 cashews
- to taste salt
- chili powder
- 220 g Paneer
- 4 tbsp butter
- 1 cup finely chopped onions
- 1.5 tsp chili powder
- 1 tbsp sugar
- 1 tbsp kasuri methi
- Heavy cream
- Coriander
Equipment
KnifeCutting boardBowlPanSpatulaBlender
Tips
- Soak paneer in warm salted water to soften it up.
- The final tadka (tempering) with butter, onions, and chili powder is optional but enhances the flavor.
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