Paneer and cashew Kheema

My last post for the year. I can't believe that one year has just flown by. I am posting this recipe in a hurry as I am scheduled to travel in two hours time. Hence, please excuse me for the photograph. It was the best I could do.

This curry has become my favourite paneer dish. It is a beautiful amalgamation of flavours and textures. The infusion of poppy seeds lends the curry the characterstic sweet flavour and the body.

Paneer and cashew Kheema recipe:

Preparation time- 20 mins

Cooking time: 20 mins

Serves- 4

Ingredients:

Paneer- 200gms, grated

Cashew- 20-25, chopped and toasted

Onion- 2 large, blanched and pureed

Tomatoes- 3, blanched and pureed

Ginger- garlic paste, 1tbsp

Jeera- 1/2tbsp

Haldi- 1/4tsp

Red chilli powder- 1/2tsp

Dhania or coriander seed powder- 1tsp

Poppy seeds- 1tbsp, roasted and powdered

Salt- to taste

Sugar- 1/2tsp

Make a powder of- 3 cloves, 1" piece of cinnamon, and 2 cardamom

Bay leaf- 1

Oil/ ghee- 2 tbsp

Kasuri methi- 1/2tbsp

Coriander leaves to garnish

Method:

• Heat oil in a pan and add the jeera and bay leaf.
• Once it pops add the cloves, cinnamon and cardamom powder and saute for a min.
• Add the powdered poppy seeds and stir.
• Add the onion puree and fry for a min.
• Add the ginger- garlic paste and fry for a min more
• Stir in the tomato puree and fry for two mins
• Add the turmeric, chilli powder, sugar, coriander seed powder and fry for 3-4 mins
• Add the kasuri methi and saute for a min
• Add the grated paneer and mix thoroughly.
• Stir in the salt and toasted cashew and bring the mixture to a boil.
• Garnish with coriander leaves and serve hot with rotis.

Wishing all the viewers of this blog a very HAPPY NEW YEAR!!!