Hey guys! The recipe I am posting today is very creamy and tasty curry/subji recipe. You can serve this as a main course for lunch or dinner with naan/paratha/roti/kulcha. It is very rich in flavors and can be made with easily available ingredients at home. The technique is quite simple. So lets get cooking..
- Paneer/Cottage Cheese – 250 grams
- Onions – 5 medium
- Tomato – 1 medium
- Garlic cloves – 5 cloves
- Ginger – 1 inch
- Kaju/Cashew – 5-6 pieces
- Almonds/Badam – 3-4 pieces
- Walnuts – 2 pices
- Saunf/Fennel seeds – 1 tsp
- Watermelon seeds/Magaj seeds – 2 tsp
- Green chilly – 1 piece
- Onion (diced) – 1 medium
- Oil – 1 tsp
- Ghee/Clarified butter – 2 tsp
- Hing/Asafoetida – 1/4 tsp
- Tej patta/Bay leaf – 1 piece
- Tej/Cinnamon – 1 inch
- Laving/Clove – 2-3 pieces
- Cream/Malai – 2 tbsp
- Milk – 1/4 cup
- Cheese (grated) – 1/4 cup
- Elaichi powder/Green Cardamom powder – 1 tsp
- Sugar – 1 tbsp
- Cumin & Coriander powder – 2 tsp
- Garam masala powder – 1 and 1/2 tsp
- Kasuri methi – 1 tsp
- Coriander leaves (finely chopped) – 1/4 cup
- Kesar stands – a few
- Salt as per taste
- Water as required
1) Chop the paneer in desired shape. Soak the kaju, badam, walnut, magaj seeds and saunf in lukewarm water for atleast an hour.
2) Boil the onions (except the one diced onion), tomato, ginger, garlic and green chilly till onions turn transparent. Once done strain and keep aside.
3) Make a paste of the soaked kaju, badam, walnut, magaj seeds and saunf and make a puree of the boiled onion mixture as stated in line 2 above.
4) In a wok take oil and ghee and let it become warm. Now add the diced onion hing, laving, cinnamon and bay leaf and saute for few seconds. To this add the onion puree as prepared. To this puree add the cumin & coriander powder and garam masala powder and mix it well.
5) Let the puree cook for 2-3 minutes till it leaves oil. Now add the cashew paste, milk, crea/malai, cheese, elaichi powder, sugar and salt and mix it all well.
6) You can add some water if required to adjust the consistency of the gravy. Finally add the kesar strands, kasuri methi, paneer and cover and let it cook for few seconds on low flame. Finally garnish it with fresh coriander leaves and serve hot.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.
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