Point : Paneer Peshwari (Paneer or Indian Cottage Cheese Cooked in Cashew Onion Gravy)
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Paneer Peshwari (Paneer or Indian Cottage Cheese Cooked in Cashew Onion Gravy)
There are variety of delicious paneer dishes that you come across in restaurant' menu card,mainly in North Indian Restaurent...Paneer Peshewari is one of them. Paneer Peshawrai is a creamy,rich paneer (Indian cottage) dish cooked in Peshawari style. Peshawar,a frontier state in Pakistan.. is popular of its exotic, rich, creamy and spicy foods.
The main ingredients of this dish is freshly crushed coriander seeds and dry red chillies which gives a nice aroma and differentiate it from other paneer dish.
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Author - Moumita
Preparation Time - 10 Minutes
Cooking Time - 20 Minutes
Servings - 4
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Ingredients :-
Onions.- 2 (cut into halves)
Paneer -250gm (cut into small cubes).
Ginger Garlic Paste -1 teaspoon
Green chilli paste- of 2 chilies
Red chillies-2
Coriander seeds-1 tablespoon
Fresh cream-2 tablespoon (for cooking ) 1 teaspoon (for garnishing )
Cashew Paste - 2 tablespoons (soaked 6 -8 cashew nuts into warm water and then make a fine paste adding little bit water )
Green Cardamom-2
Bay leaf-1
Cinnamon stick -1inch
Kasoori methi -1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Yoghurt-2 tablespoons (beaten with 1 teaspoon water)
Green Capsicum or bell paper -1 (cut into thin sliced )
Ghee-1teaspoon
Oil-1/4cup
Salt to taste
Sugar-1/2 teaspoon
Almonds -4 (soaked, peeled and cut into thin slices)(for garnishing
Chopped Coriander leaves - 1 / 4cup
Method
Add 1/2cup water in a heat proof bowl..bring it to boil..when the water will start boiling..add haled cut onions..cook for 5 minutes on medium flame.switch off the gas..remove onions from heat..strain the water..and grind the boiled onions to make a fine paste.
Dry roast coriander seeds and red chilli and grind to make a fine powder .
Heat oil in a pan , add bay leaf,green cardamom and cinnamon stick...
add onions paste...Fry till onions are soft and light brown.
Add ginger garlic paste and green chilies paste..and cook until the raw smell of masala goes away.
Add dry roasted coriander powder and red chillies powder. Cook until oil gets separated.
Now add the sliced green capsicum or bell peppers.
Add salt and sugar..
Add 1/2 cup of water and bring it to boil on high flame ...when water will start boiling. .simmer the heat on medium..cover with lid.. cook for 3-4 minutes until gravy be semi thickened .
Open the lid..add paneer cubes..mix well with gravy.
Add cashew paste, cream and the kasthuri methi ,garam masala powder and 1 teaspoon ghee. Cover with lid and cook for 2 minutes.
Switch off the heat, transfer into a serving bowl. .garnish with chopped coriander leaves,1tablespoon cream and sliced almonds or badam flakes.
Tips:-
Some restaurant make it in white gravy and some Restaurant make it in red gravy.My daughter loves white gravy,so I cooked it in white gravy.If you want,you can make it in red gravy by adding 1 chopped tomatoes and a pinch of turmeric powder.
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