Savour this exotic delicacy with your family and friends.
1/4 cup fried cashewnuts
1 cup fried onions
1/2 cup yoghurt to taste
1 tsp white pepper powder
salt to taste
500 gms paneer
2 tsp ghee
2 green cardamoms
1 stick cinnamon
1 small piece mace
2 tsp ginger garlic paste
1 tsp saffron dissolved in 1 cup milk
Few strands of saffron
1/2 tsp garam masala powder
Keep aside a few cashews for garnish and grind the remaining with fried onion to make paste.
Mix yogurt to the paste.
Cut the paneer into one square piece.
Add salt and half of the paste, white pepper powder and mix.
Set aside to marinate for fifteen minutes.
Put the marinated paneer in pan with 1tsp ghee and sauté over high
heat for two minutes, stirring gently so that the paneer pieces do not break.
Heat other pan with 1 tsp ghee.
Add green cardamoms, cloves, cinnamon and mace to it.
Take ginger and garlic pastes in a small bowl, add a little water and remaining paste. Add it to the pan, cover and sauté. Stir and cover.
Add dissolved saffron with milk to gravy and stir Simmer for two to three minutes.
Garam masala powder, salt to taste and simmer for one minute.
Place the paneer pieces in the serving dish.
Put the gravy over the paneer pieces.
Garnish with the reserved cashews and the saffron strands.