Paneer and Cashew Nut Curry
By : Rehana KhambatyCategory : Curries, Paneer, Tomatoes, Cashew nut, Bengal
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Cut Paneer into small pieces and fry to a red colour.
- Wash and soak cashew nuts in water for 1 hour, then drain out the water.
- Heat 2 tbsps oil and add all the spices, bay leaves and coconut and fry for 5 minutes.
- Put in tomatoes and curds, sugar and salt and cook till dry.
- Cover with water, bring to a boil, reduce heat and add cashew nuts and cook till the gravy turns little thick, add the Paneer and simmer gently for 5 minutes.
- Remove from fire and garnish with coriander leaves.
Ingredients:
paneer made of 1 ltr milk
100 g - cashew nuts
2 tbsps - finely grated coconut
100 g - tomatoes, blanched and sliced
2 - bay leaves
1/2 tsp - each of sugar and turmeric powder
1 tsp - garam masala
2 tbsps - curds
a few sprigs of coriander leaves
salt and chilli powder to taste
paneer made of 1 ltr milk
100 g - cashew nuts
2 tbsps - finely grated coconut
100 g - tomatoes, blanched and sliced
2 - bay leaves
1/2 tsp - each of sugar and turmeric powder
1 tsp - garam masala
2 tbsps - curds
a few sprigs of coriander leaves
salt and chilli powder to taste
RECIPES BY REHANA KHAMBATY
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