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Cashew Paneer

12 lb panir (Deep fry after making cubes and immerse in water for 5 minutes to make them go soft)
2 medium onions
2 -3 tomatoes (pureed)
2 tablespoons ginger-garlic paste
1 green chili
1 teaspoon dried fenugreek leaves (kasuri methi-available at the asian stores...)
1 tablespoon poppy seed
15 whole cashews
12-1 teaspoon chili powder
12 teaspoon garam masala
14 teaspoon turmeric powder
1 big brown cardamom pod
1 tablespoon oil


Soak cashew& poppy seeds for 1/2 hr. or more. Grind into a paste (add water if needed). Heat 1 tbsp of oil. Add a slightly crushed cardamom. Add finely chopped onions& fry till slightly brown. Add tomato puree& ginger-garlic-green chilli paste. Fry till the oil comes on top. Add Chilli powder, turmeric powder& fry. Add kasuri methi (dried fenugreek)& fry only for 10 seconds. Add ground cashew-poppy seed paste, salt& a little water. Let it boil. Add fried paneer cubes& bring once more to boil,till desired conistency for the gravy is achieved. Add garam masala. Garnish with cilantro. Serve hot with steamed basmati rice or Naan.

Source: www.food.com