- Prep Time:5m
- Cook Time:20m
- Total Time:25m
- Serves: 2
Ingredients
- 1 c paneer cubes
- 2 tbsp. oil
- 1 tsp. cinnamon stick shreds
- 1 onion
- 1 inch ginger
- 3 -4 cloves of garlic
- 2 -3 green chillies
- 2 tomatoes
- 1 tsp. red chilli powder
- 1/4 tsp. turmeric powder
- 1 tsp. garam masala
- 1/4 tsp. cumin powder
- 1/4 c sour cream (substitute with yogurt)
- 4 -5 cashews
- Salt, to taste
- 1/2 c water
- 1 -2 tsp Kasuri Methi (dried fenugreek leaves)
Instructions
- In a blender, grind onion, green chilies, ginger and garlic to a smooth paste.
- Heat oil in a pan, add the cinnamon stick shreds and once they stop sizzling add the onion paste.
- In the meantime, grind the tomatoes in the same blender.
- Once all the water has been cooked off from the onion paste, add the blended tomato and all the ground spices - red chilli powder, turmeric, cumin powder and garam masala. Stir well, cover and cook on medium heat until fragrant. It will splatter a lot, so take care.
- In the same blender, pureé the sour cream and cashews in a little water.
- Add the cream and cashew paste to the cooked tomato curry and you'll see that the reddish curry turns to a mellowed yellow. Add more water to dilute, if necessary. Season with salt.
- Cover and let it bubble for about a minute. Add the paneer cubes and simmer until the paneer is soft and oil separates from the curry.
- Top with Kasuri methi and serve hot!