Malai Paneer (Paneer with cream and cashewnuts)
I like using paneer in gravies apart from making panner tikkas. This malai paneer is another version of paneer butter masala but I use coconut, cashews and cream to complete the cooking process.
Red chili powder- 1/2 tsp
Garam Masala powder- 1 tsp
Salt- to taste
Turmeric powder- 1/4 tsp
Oil- 1 tbsp
Ginger Garlic paste- 1 tsp
Spice powder(dry roast and powder):
Coriander seeds- 2 tbsp
Cream- 1/2 cup
Cashewnuts- 2 tbsp
Other Ingredients: Paneer cubes(fresh) about 16 cubes
Roast onions with 1/2 tsp oil in a pan till onions turn transparent. Let it cool.
Boil a cup of water and drop the tomatoes in the water. When the skin starts to peel off, switch off, remove the tomatoes from the water. When tomatoes are cool enough to handle, remove the skin and puree them.
Toast the ingredients given under the list-spice powder. Let it cool and grind it to a coarse powder. Add fried onions to this powder along with the ginger garlic paste and blend the spices and onions together to a paste.
Heat oil in a pan and add the fried onion-spice paste and saute well till the raw smell of the paste disappears. Add the tomato puree, salt, turmeric powder, red chili powder, garam masala powder and stir fry well.
Add about a cup of water, the paneer cubes and let the gravy simmer for 10-15 minutes.
In the mean time, blend coconut and cashews to a fine powder. Add cream to this and blend them to a smooth paste.
Add this cream paste to the paneer gravy and let it simmer for 5 minutes. Switch off. Serve the Malai paneer with Naan, Phulkas or Parathas.
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