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
Paneer- 200gms, grated
Cashew- 20-25, chopped and toasted
Onion- 2 large, blanched and pureed
Tomatoes- 3, blanched and pureed
Ginger- garlic paste, 1tbsp
Red chilli powder- 1/2tsp
Dhania or coriander seed powder- 1tsp
Poppy seeds- 1tbsp, roasted and powdered
Salt- to taste
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
- 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.