This week we are going to elevate your paneer / cottage cheese game with our very special ‘Paneer Dilruba’, literally translated to ‘Cottage Cheese Darling’.
This dish is made with roasting tomatoes and cashews together to form a yummy rich gravy which is infused with spices add to the richness of the soft cheese cubes.
- Preparation Time: 10 Minutes
- Cooking Time: 20 Minutes
- Serves: 3-4
INGREDIENTS:
- Paneer: 250 g
- Oil: 2 Tbsp
- Cashew nuts: 1/2 cup
- Tomato, rough cut: 1
- Cumin seeds: 1 tsp
- Cloves: 1/2 tsp
- Onion, finely chopped: 1/2 cup
- Ginger + Garlic paste: 1 Tbsp
- Turmeric powder: 1/2 tsp
- Red Chilli powder: As per taste
- Coriander powder: 1 tsp
- Garam masala: 1/2 tsp
- Milk + Water, equal portions: 1 cup
- Salt to taste
- Cream: 2 tbsp
- *Water: As needed
For Garnish
- Fresh Coriander, chopped: 2 Tbsp
METHOD:
Preparation
Roast the cashews and the tomatoes with a little bit of oil in a frying pan until the tomatoes start to sweat. Do this for 3-4 minutes on a medium flame.
Allow the roasted cashews and tomatoes to cool before transferring the contents to a blender.
Blend the cashews and tomatoes into a fine orange paste*
*Add water is small quantities as needed.
For the Curry/Sauce
Heat oil in a saucepan and add the cumin seeds. Wait for the cumin seeds to start sizzling before adding cloves to the pan, cook the spices for a minute before adding the chopped onions.
Cook the chopped onions along with the cumin seeds and cloves until the onions are translucent.
Add the ginger and garlic paste to the pan and allow to cook for another minute or two before adding the roasted cashew nuts and tomato paste to the pan.
Mix the contents of the pan well and cook* for 2-3 minutes at a medium to low flame or until you see the oil floating on the surface of the pan.
The oil on the surface indicates that the paste mixture is cooked and now you can season it with spices., add the turmeric powder, red chilli powder, coriander powder and garam masala to the pan and stir well. Further cook for another 2-3 minutes for the dried masalas to be cooked through completely.
In a bowl, measure half a cup of water and half a cup of milk together. Pour this combination into the saucepan and simmer on a low flame until small bubbles form on the surface.
Add the paneer / cottage cheese to the pan and stir well to ensure that cubes are completely covered with the sauce.
Sprinkle salt to taste and cream and cook the contents on a low flame for 2-3 minutes more.
Garnish with fresh coriander and serve with butter naans and jeera rice.
*Water can be added as and when needed if you find that the sauce is sticking to the bottom of the pan. It can also be used to moderate the consistency of the sauce to your liking.
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