Paneer Pasanda

A delicately flavored Paneer dish In White Gravy

Ingredients

200 grams paneer

2 sliced onions

1 tablespoon cashewnuts pieces

3 cardamoms

2 cloves

1 stick cinnamon

1 bay leaf

3 chopped green chilies

1 red chili

1 tsp. coriander seeds

1 cup fresh curds

3/4 cup finely chopped coriander leaves

2 tbsp. ghee (clarified butter)

Salt according to taste

To be grounded into a paste:

6 garlic cloves

1/2 tsp. ginger

1 tbsp. water

Serve with

        Serve hot with parathas.

Method

1.Cut the paneer into small cubes.
2.Boil onions with 3/4 cup of water.
3.When cooked, blend in a mixer along with the cashewnut pieces.
4.Heat the Ghee(clarified butter) and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute. Add the grounded paste and fry for 1minute.
5.Add the blended onion- cashewnut paste and the green chilies and fry for little while.
6.Pound the red chili and coriander seeds and add to the gravy. Cook again for a 5 seconds and take the pan off the fire.
7.Churn the curds and add to the mixture. Add salt and cook until the Ghee(clarified butter) comes on top. Add the coriander leaves and cook for 1/2 minute.
8.Finally, add the paneer and cook for one boil.