A dish from northern India originally made by a royal chef during the Mughal Era.
The Recipe
Time to make: 30 Minutes
Ingredients
- 2 Tbs butter, unsalted
- 2 Cardamom pods (crushed) or ½ Tsp ground cardamom
- 1 Bay leaf
- 2 Cloves
- ½ inch cinnamon stick
- 1 Tbs fresh grated ginger and 1 Tbs fresh sliced garlic/ (or1 Tbs ginger, garlic paste)
- 1 ½ cup cubed onions
- 1 Tsp Turmeric powder
- 1 Tsp garam masala
- 1/2 Tsp Kashmiri Mirch (or red chili powder)
- ½ Tsp Cumin, ground
- ½ Tsp Coriander powder
- 1 1/2 cup tomato finely chopped
- 1 cup water
- 12 raw cashew nuts (soak in hot water for 15 minutes)
- 1 Tsp Kasuri Methi (dry fenugreek leaves)
- 1 Package (12 Oz) fresh paneer cut into 1-inch square slices
- 1 Tbs ghee or clarified butter (or canola oil)
- 1 cup heavy cream
- 1 1/2 tsp salt 1 Tbs fresh chopped cilantro
Instructions
- Add oil to a pan, add cardamom, bay leaf, cloves, cinnamon stir for 30 seconds add ginger, garlic and onions.
Stir and cook for 5 minutes until the mixture is transparent. Add turmeric, Kashmiri Mirch, cumin powder, coriander powder - Add tomatoes and cook for 3 minutes until the mixture is soft.
- Add the cashew nuts. Cook for 2 minutes and turn off the heat.
- Cool and blend the masala (mixture) with water in a blender until the masala is smooth.
- Add the Methi in your palms and crush it between your palms and add to the masala.
- Put ghee in a frying pan, place the cut pieces of paneer and lightly cook on medium heat on both sides until the pieces are golden brown.
- Add the paneer to the tomato masala and add another ½ Tsp Kashmiri Mirch (optional)
- Add ½ cup water and stir, simmer for 15-20 minutes
- Add the cream, salt and mix well.
- Transfer to a serving dish and add cilantro for garnish.