Original recipe is here.
Paneer - 250 gm
Onions - 2 (big)
Ginger-garlic paste - 1 tbsp.
Tomatoes - 3 (big)
Cashew nut paste - 3 tbsp.
Kashmiri red chili powder - 1 1/2 tsp.
Coriander powder - 1/2 tsp.
Kasoori methi (dry fenugreek leaves) - 1/2 tsp.
Turmeric powder (haldi) - a pinch
Salt (to taste)
Butter - 3 tbsp.
Ghee (to fry paneer)
Fresh cream - 2 tbsp.
Garam Masala to powder:
Cloves - 3
Cardamom - 3
Cinnamon - 1
Blanch the onions and puree them.
Blanch, de-skin and puree the tomatoes.
Cube the paneer and sauté them in ghee till they turn golden brown color.
Add this paneer to 1 cup of hot water for 5 minutes. Drain and keep aside.
Heat 2 tbsp. of butter in a pan and add the onion paste.
Sauté till they turn golden brown.
Add garlic-ginger paste and sauté for 2 minutes.
Add chili powder and cashew nut paste.
Add the tomato puree, kasoori methi, coriander powder, turmeric powder, salt and garam masala. Sauté for 2-4 minutes.
Add the fried paneer and simmer for 4 minutes.
Add a small cup of water and let it cook for 5 to 8 minutes.
Remove from heat and add the 1 tbsp. of butter and fresh cream.
Let the curry sit for 10 minutes and garnish coriander leaves (I didn't add)
Enjoy with roti or naan.
Sent off to "Blog Bites#2: Copycat edition" hosted by Nupur and Priya's "CWS-Cardamom Seeds" event.