Submitted by : Chef Noor
250grams cottage cheese(paneer)cut in cubes
3tablespoon clarified butter(desi ghee)
2green chilies(slit lengthwise)
2brown cardamoms crushed
1/2 cup beaten curd
30gm cashewnut paste
Salt to taste
1/2teaspoon cumin powder
1/2teaspoon red chili powder
3/4 teaspoon garam masala
2 tablespoon tomato sauce
1teaspoon coriender leaves
- Soak cashew nuts in water atleast for 2hours then grind them to make a smooth paste.
Heat ghee in a deep skillet. Add onion,ginger,green chili and brown cardamom,cook until onion turn translucent. Add tomatoes. Cover it and cook for 7-8 minutes. Then add curd and cashew nut paste and cook for 3-4 minutes and remove from fire.
Cool down the above mixture and put them in a grinder along with water then strain the puree.
Take a frying pan add 1 tablespoon ghee and add the above puree paste cook on low flame for 10 minutes until oil separated.
Add salt,red chili powder, garam masala,cumin powder and tomato sauce. Add enough water so that can be thick gravy. Keep on low flame and cook for 5-7 minutes.
Then add paneer cubes and milk cook for 3-4 minutes and remove from fire. Garnish with coriander leaves and serve with naan.