Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2
Ingredients
For Gravy
2 tbsp Ghee,
1 tbsp Oil,
½ inch Cinnamon stick,
2 Bay leaf,
½ tsp Cumin seeds,
½ inch Ginger, peeled, slice,
7-8 Garlic cloves,
3 medium size Onions, slice,
1 small Tomato, roughly chopped,
½ tsp Turmeric powder,
¼ tsp Degi red chili powder,
1 tsp Coriander powder,
⅓ cup Curd, beaten,
Salt to taste,
10-11 Cashewnut,
¼ cup Water,
2 Garlic cloves,
For Finishing Gravy
Fried Paneer Oil,
2-3 cups Water,
Salt to taste,
1 tbsp fresh Mint leaves, roughly torn,
For Paneer Marination
350 gms Paneer, cut into,
Salt to taste,
½ tsp Dry fenugreek leaves, crushed,
½ tsp Degi red chili powder,
1 ½ tsp Oil, (for marination)
1 ½ tbsp Oil, (for frying)
For Tossed Garlic
2 tbsp Oil,
3-4 Garlic cloves, slice
For Garnish
Mint sprig,
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Process
For Gravy
In a shallow sauce pot, add ghee, oil once it’s hot, add cinnamon stick, bay leaf, cumin seeds and let it splutter well.
Add ginger, garlic and saute it well. Add onion and saute it until translucent then add tomato and saute it well.
Now, add turmeric powder, degi red chili powder, coriander powder and saute it well.
Add beaten curd and saute on moderate heat, add salt to taste and mix it well.
Now, add cashew nuts and saute it well.
Add water and crushed garlic cloves and mix it well and cook for a while.
Once gravy gets cooked perfectly then switch off the flame and prepare gravy transfer into the bowl for resting.
Once the mixture cools down to room temperature, transfer it into a mixer grinder and make smooth paste.
Keep it aside for further use.
For Paneer Marination
In a bowl, add paneer, salt to taste, dry fenugreek leaves, degi red chili powder, oil and marinate well.
Keep it aside for further use.
For Frying
In a pan add oil, once it gets hot, place the marinated paneer cubes and fry until crisp.
Keep it aside for further use.
For Finishing Gravy
Add fried paneer oil into a gravy bowl and mix it well.
Add prepared gravy into sauce pot and let cook for a while
Now add water and cook for 7-8 minutes, and add salt to taste, mint leaves and mix it well.
Once gravy gets cooked properly.
(Recipe by chef Ranveer Brar)
