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Articles: Recipes | Cashew Paneer Masala
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| Ingredients: | | | | | Paneer | : | 150 gms | | | Cashew Nuts | : | ½ cup | | | Onions | : | 3 (sliced) | | | Tomatoes | : | 3 (chopped) | | | Garlic | : | 3 flakes (chopped) | | | Ginger | : | 1” piece (chopped) | | | Watermelon Seeds | : | 3 tsp | | | Poppy Seeds | : | 1 tsp | | | Red Chilli Powder | : | ½ tsp | | | Garam Masala Powder | : | ½ tsp | | | Milk | : | ½ cup | | | Oil | : | for frying | | | Salt | : | to taste | | |
| | Preparation: | | | | Fry paneer cubes till golden. Remove and strain the cubes. In the same oil add cashew nuts and fry till light golden and keep aside. | | | | After removing cashew nuts, add sliced onions and fry till brown. Let it cool and grind into a paste. Boil tomatoes, garlic, ginger in 1 cup of water, till tomatoes are soft. Let it cool and grind it to puree. | | | | Soak watermelon seeds in water for 10 minutes. Fry poppy seeds for 1 min. Grind them together to make a paste. | | | | Heat 2 tbsp oil in a frying pan and fry onion paste till brown. Add chilli powder, poppy paste, salt, garam masala and mix well. Add tomato puree and cook till oil separates. Gradually add milk to this mixture stirring constantly, and cook for 3-4 minutes. | | | | Add enough hot water to obtain thick gravy. Bring it to a boil and cook on low fire for 10-12 minutes. | | | | Finally add paneer and cashew nuts. Boil again and cook on low fire for more 5 minutes. Serve hot with rice or roti varieties. |
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