This is a mildly spiced, delectable creamy ,delicious curry from Mughlai cuisine. This is ideally served with roti or pulao but can be served with flavored rice (pulao etc)
Now there are multiple variations in preparing this dish. Some add in almonds, while some use coconut. I have added cashews as substitute for poppy seeds and yes, you can add in 5-6 blanched almonds, 2 tbsp cream along with cashews for the rich and royal taste to the curry. If you do not wish to use cashews, then do add in poppy seeds. Do add in cashews or blanched almonds for the right creamy flavor to the dish. You can add in cream too to make the curry further creamier
I have skipped adding coconut in the dish, you can add in 1/4 cup grated coconut/desiccated coconut while adding tomatoes to the pan or you can add in coconut milk to the curry towards the end for the additional flavour.
Some use chili powder but I prefer green chilies as it renders right spiciness to the curry. You can also use Tofu as a substitute for Paneer and prepare this delightful curry
Do watch the video for better clarity in preparation and share your experience once you prepare the dish
Preparation time: 10 mins Cooking time: 20 mins Total time:30 mins
Servings : 4
- 200 g cubed Fresh Paneer (Cottage cheese)
- 2 Tbsp Ghee (Clarified butter)
- 3-4 teaspoon Oil
- 1-2 Green Chilies
- 1 inch Ginger
- 3 Garlic Cloves
- 1 big Onion , chopped
- 2 small Tomatoes,chopped
- 13-15 Cashews
- 2 tbsp Yogurt
- 3 tbsp chopped Coriander Leaves (cilantro)
- Salt to taste
- 1 Cup Water
- 1/2 teaspoon Garam Masala powder – optional
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Cumin Seeds
- 5-6 Peppercorns
- 2 Cloves
- 2 Green Cardamom Seeds
- 1 Black Cardamom Seeds
- 1 strand Mace
- 2 tbsp poppy seeds – optional
Steps to prepare
- Heat ghee in a pan and add paneer
- Fry paneer until golden brown and keep it aside
- In same pan, heat oil, add whole spices and saute until aromatic
- Add ginger garlic and green chilies, saute for 2-3 minutes
- Add onions and saute until translucent
- Add tomatoes, cashews and turmeric, saute until tomatoes are soft, tender and mushy
- Allow mixture to cool completely.
- Grind it with yogurt to smooth paste and keep it aside
- Heat 1 tsp oil in a pan, add ground paste and saute until oil starts leaving sides.
- Add water and salt. I generally add water to grinder and swirl it around to remove any paste sticking to the sides of the blade and add that water to the curry
- You can add garam masala too if required to the curry.
- Mix everything well
- Bring the curry to boil
- Add paneer and gently mix. Simmer and cook for 2 minutes.
- Garnish with coriander leaves.
- Serve hot with roti / naan/pulao