Paneer- 1 pack
Onions- 2 medium
Ginger garlic paste- 1 1/2 tsp
Cashews- 10 whole
Milk- 1/2 cup
Turmeric powder- 1/4 tsp
Chilli powder- 1 tsp
Coriander powder- 2 tsp
Jeera powder- 1/2 tsp
Garam masala - 1/2 tsp
Everest kitchen king masala- 1/2 tsp
Kasoori methi - 1/4 tsp
Oil+ butter -3 tbsp (1:2)
Cinnamon- 1 small piece
Coriander leaves- a few chopped finely
Salt to taste
Peel the onions and boil them in hot water for sometime until it becomes soft. When cooled ,grind it to a smooth paste. Blanch the tomatoes and puree them.
Heat oil and ghee in a pan and add cinnamon,cloves and cardomom. Add the ground onion paste and fry for some time. Then add the ginger, garlic paste and fry for some time.
Then add the tomato puree. fry till the oil seperates and then add turmeric, chilli, dhania and jeera powders.Grind the cashews into a fine paste and add to the masala.
Add the milk , cover with a lid and cook in a slow flame till the masalas are well cooked .
Chop the paneer into cubes or strips . Add this along with garam masala powder, kasoori methi,salt and kitchen king masala . cook for 5 - 10 minutes or till the oil comes on top.
Garnish with finely chopped coriander leaves and serve hot with parathas/roti/naan.
You can grind the onions and tomatoes straightaway without cooking in water and blanching them too. But I do this because the onions would be cooked well and there will not be any raw smell. The gravy would be done quickly and the taste would be better too.
If u want more rich gravy u can add half and half or fresh cream instead of milk .
If u need more gravy for parties, u can grind 1-2 tsps of coconut along with cashews.
U can adjust the masalapowders and butter as per your taste.
U can fry the paneer in oil or use fried paneer and add them to the gravy too.
I thank easy crafts and Illatharasi for passing these awards to me( a couple of months before). Thanks guys!!