Nawabi paneer curry

Nawabi paneer curry is a rich cashew based gravy which goes well with roti and rice.This gravy is a combination of paneer and green peas in a creamy gravy.I love any North Indian dishes.I found this recipe while browsing  recipes on net and found it very interesting.The dish came out very good.

Recipe adapted from- Monsoon spice



Ingredients:
Paneer-200 gms or 2 cups,cut into triangles
Green peas- 1 cup,cooked
Capsicum-1 large,diced
Onion-2,finely chopped
Coriander leaves-1/2 bunch,chopped finely
Ginger garlic paste-1 ½ tsp
Bay leaf-1
Turmeric powder-1/2 tsp
Coconut milk-1 cup
Oil-1 tbsp
Ghee-3 tbsp


Ingredients to be ground:
Coconut-1/2 cup,grated
Cashewnuts-1/4 cup,soaked in hot water for 10-15 mts
Cardamom-3
Cloves-3
Cinnamon-1/2 " piece
Cumin seeds-1 tsp
Green chillies-3-4


Method:
  1. Grind all the ingredients mentioned above to a fine paste by adding very little water.
  2. Heat a 1 tbsp of ghee and fry the paneer pieces until light brown on both the sides.
  3. You may also soak the fried paneer pieces in hot water until you use, so that it remains soft.
  4. In the same pan heat the remaining oil and ghee and fry onions until golden brown.
  5. Add ginger garlic paste,bay leaf and fry until the raw smell disappears for about 2 minutes.
  6. Add the ground paste,turmeric powder,fry for 5-6 minutes or until oil separates.
  7. Now add the coconut milk,finely chopped coriander leaves and salt to taste.
  8. Reduce the heat to simmer and let the gravy come to a gentle boil,about 5-6 minutes.
  9. Add shallow fried paneer pieces,salt to taste,cooked green peas and capsicum.
  10. Adjust the seasonings,add a cup of water or more and adjust the gravy to the desired consistency.
  11. Simmer the gravy for few minutes and serve it hot.




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