Serves 4:
Ingredients Required:
Cashews - 1/4 cup
Almond flour - 2 tblsp
Kastoori Methi - 1 tblsp
Butter - 3 tblsp
Cumin Seeds - 1 tsp
Tomato Puree - 2 cups (or Marinara Sauce - 2 cups)
Kashmiri Chilli Powder - 2 tsp
Panner Cubes - 1 cup
Cream/Half and Half - 1/4 cup
Spices to grind:
Turmeric Powder - 1 tsp
Ginger - 1 tbslp
Garlic - 1 tblsp (if using, optional)
Bay Leaf - 2
Cloves - 2
Cinnamon - 1 inch stick
Kashmiri Red Chilli - 1
To Garnish:
Cilantro - finely chopped
Cream - 1 tblsp
How to make?
- In a pan, roast the cashews and kastoori methi in 1 tblsp of butter, till the cashews are golden brown
- Once cooled, grind to a powder and set aside
- Grind turmeric powder, ginger, garlic (if using), green chilli, bay leaf, Cloves, Cinnamon, red chilli with little water to a paste. Set aside
- In the same pan, heat 2 tblsp of butter, add the cumin seeds and the paste
- Saute till it oozes out the butter
- Add the Marinara sauce or the tomato puree
- Saute till the oil separates.
- Add the kashmiri chilli powder and continue to saute
- Once the mixture becomes thick, add the cashew methi powder and continue to saute
- Add 1/2 cup water or as much as required to bring to a saucy consistency
- Add the paneer cubes, close the pan and cook for 5 minutes on low medium heat, so the paneer absorbs the spices
- Add in the cream or half/half
- Garnish with cream and chopped cilantro and and serve hot with rice or indian bread of your choice
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