‘Paneer’ (Indian Cottage Cheese) is always almost every vegetarian’s favorite option when they are ordering at a restaurant or menu for any party. Even non vegetarian like me prefer to have ‘paneer’ a lot. I enjoy ‘paneer’ in every form! The soft cubes of ‘paneer’ with reach taste of cashew, fresh cream, garam masala and kasuri methi (dry fenugreek leaf) melts in your mouth with every bite you take.
- Heat 1 Tbsp oil in a pan or kadai, add the paneer cubes and shallow fry it for 2 – 3 minutes till light golden. Remove the paneer cubes from the pan and add soak them to warm water for 5-10 minutes. It helps to retain the softness of the paneer.
- In a blender, add the ginger, garlic & chilli. Make a smooth paste and set it aside.
- Next in the same pan or wok add onions. Sauté until golden.
- Add the ginger-garlic-chilli paste and cook until the raw smell goes away.
- Next add the tomatoes and cook on medium heat until they are cooked completely and the oil separates from the spices. Turn off the flame and cool it completely.
- Once the mixture cools down, blend it to a smooth paste along with soaked cashews and yogurt.
- Pour the paste back into the wok. Keep it on low flame and cook it for another 3-4 minutes.
- Next add the dry spice powders except kasuri methi. Season with salt and add the cream. Add water if required. Mix well and cook for another few minutes.
- Add the paneer cubes. Mix them very gently with light hand. And for that restaurant-like flavour crush some kasuri methi over it and give it one last stir.
- Serve with Butter Naan or Whole Wheat Garlic Naan.