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Wednesday, December 7, 2011

Paneer Peshwari

Yet another Paneer dish. This one spiced up with cashew-nut paste! You can also add crunchy capsicums to it for flavor. 
How to cook Paneer Peshwari...
You will shop for and prepare:
250 gms paneer,cubed
1 onion,finely , chopped
1 tomato finely , chopped
1 tomato , sliced
1 onion , sliced
4 green chillies,finely chopped.
Oil as required
1 tsp jeera seeds
1 tbsp ginger-garlic paste a pinch turmeric powder
1 tsp garam masala powder
1 tsp kasoori methi (This is used in almost all paneer dishes, you will get it in your local store as dry kasoor methi powder)
1 tsp black pepper powder
6 tbsp boiled cashew-nut paste
4 tbsp butter
1 salt to taste
coriander leaves for garnishing
Heat oil in a kadai.  Add jeera seeds and allow it to crackle.  Then add in the chopped onions and saute’ until light brown.  Add ginger – garlic paste + chopped tomatoes.  Cook till the oil surfaces on top.
Dilute the turmeric powder + jeera powder + garam masala powder + pepper powder in 2 tbsp water and make a thick paste, add to the gravy. Also add in the chopped green chillies (Green chillies are used along with red chilli powder in most dishes to impart a fresh flavor).  Saute’ the masala for 2 mins till it gets blended with the gravy and the raw smell of chilli powder leaves.  Then add in the sliced onions + tomatoes + capsicum + 8-10 tbsp water. Mix and cook for a couple of mins.
Then add in the cashewnut paste + butter + salt to taste.  Mix well and cook for 2-3 mins.
Finally add in the cream + crushed kasoori methi + paneer cubes and cook for a further 5 mins or until the paneer heats and becomes soft. It doesnt take much time for paneer to turn soft and absorb the flavour, so it is always added in the end. You can also roast or fry the paneer cubes and add it to the gravy, it will be a slight variation.
Check and adjust the seasoning.  Dish out the “Paneer Peshwari” in a bowl.
Garnish with chopped coriander leaves, sprinkle with crushed kasoori methi. Serves well with Indian bread.
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