Paneer cooked in cashew paste makes for a rich dish.
200 gms (7 oz.) paneer (cottage cheese)
2 medium onions
1 tbsp broken cashewnuts (kaju)
3 cardamoms (elaichi)
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
1 bayleaf (tejpatta)
3 green chillies, chopped
1 red chilli
1 tsp coriander (dhania) seeds
3/4 cup fresh curds (dahi)
1/2 cup chopped coriander (dhania)
1/2 tsp sugar
2 tbsp ghee
salt to taste
To be grounded into a paste
6 cloves of garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
1 tbsp water
Cut the paneer into small cubes.
Cut the onions into big pieces, add 3/4 teacup of water and boil.
When cooked, blend in a mixer along with the cashewnut pieces.
Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
Add the paste and fry for 1/2 minute.
Add the ground onions and cashewnuts and fry for a little while.
Add the green chillies and fry for little while.
Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire.
Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top.
Add the coriander and cook for 1/2 minute.
Finally, add the paneer and sugar and cook for a few minutes.
Serve hot with parathas.