Masaledar Paneer

A delicious paneer gravy rich in flavour and taste!


Ingredients & Method

200 gms Cottage Cheese

Semi fry the paneer cubes and keep it aside.


Tomato Onion Paste

Bay leaf - 2
Tomato - 3 cut into four each
Onion - 2 cut into four each
Cayenne Peppers - 2
Ginger - 1 inch
Garlic - 4 flakes

Boil the above contents together. Let it cool. Blend them into a smooth puree. Keep it aside.


Kaju, Magaz and Khus Khus Paste

Soak half tbsp each in water for 15 mins., give it a boil, let it cool and then grind it into a fine paste.


For the gravy 

Garam Masala - 1 tsp
Salt to taste
Red Chilli Powder - 1 tsp
Cardamom Powder - Half tsp
Sugar - 1 tsp
Coriander - 1 tbsp chopped


Method

Heat 1 tbsp oil in a  pan, add the tomato - onion paste. Cook it on high flame for a minute or two and then cook it on low flame till the paste thickens and starts leaving oil.
Add the cashew paste and fold in well with the tomato - onion paste.
Add in the garam masala powder, salt, red chilli powder and cardamom powder.
Mix it well and cook on low flame for 5 minutes.
Add three-fourth to one glass hot water.
Add sugar.
Give it a boil and then cook on low flame till the gravy thickens.

At serving time 

Add fried paneer cubes and simmer for 5 minutes on low flame.
Garnish the dish with coriander.
Serve hot with Roti's


Kindly note it is preferable to cook this dish 2-3 hours before serving as the flavour enhances and the dish gets a lovely texture and taste!

It's a low cal gravy as I have not added any cream, in case you feel cashews are high on cal, you can always reduce the quantity of it and add more of the other two.