Ingredients
1 1/2 cup of diced Paneer cubes.
¼ cup Milk or yogurt
1 tablespoon of fresh Cream
½ cup of chopped onions
½ cup canned Tomato puree
½ teaspoon ginger paste
1 teaspoon garlic paste
¼ cup of cashews, almond, and poppyseed (ground into paste)
1 tablespoon of chopped coriander leaves.
Dry spices
1 Bay leaf
1 inch Cinnamon
1 teaspoon cumin seeds
2 cloves
1 tsp red chilli powder
¼ of a cup of cooking oil
Salt to taste
Preparation
Grind cashews, almonds, poppyseeds along with yogurt or milk and set aside.
Shallow fry the paneer cubes until golden and set aside.
Method
In a round bottom pan, heat ¼ of a cup of cooking oil and add cumin seeds, cinnamon stick, bay leaf, cloves, red chillie powder, cashew-almond-poppyseed paste, onions, ginger and garlic. Cook for a minute until unions look translucent, add tomato puree and cook for another min and let the gravy cool to room temperature.
Discard the bay leaf, grind the ingredients to a fine paste in a food processor. Return the sauce from the food processor to the round bottom pan.
Add paneer pieces, salt and cook covered over a low flame until oil seperates. Add a few tablespoons of water if the gravy looks dry.
Shut the flame and garnish the dish with fresh cream, chopped coriander leaves.
Serve Paneer Makhanwala with hot roti’s.
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