My kids love paneer, so it has to be on the menu at least once every ten days. I always need to come up with something different to keep it exciting for them.
This cottage cheese gravy has a flavourful blend of aromatic tandoori masala powder , biryani masala powder and cashew nuts adding a luscious texture. This gravy can be enjoyed with some rice, pulao, naan bread or rotis
Ingredients
500 grams of cottage cheese/ paneer
Cut into cubes
Ingredients
2 onions finely chopped
3 medium size tomatoes chopped
2 green chillies finely chopped
20 cashew nuts
Method 1
Saute the finely chopped onions in a pot with some oil until they turn lightly brown. Add in the chopped tomatoes and cook, occasionally stirring until they turn soft. Mix in the finely chopped green chillies and stir fry. Once cool , grind to a paste along with the cashew nuts , without adding any water.
Ingredients
1/2 cup finely chopped coriander leaves
Few mint leaves finely chopped
2 tablespoons of dry Fenugreek leaves/ kasuri methi.
1 tablespoon of tandoori masala powder
1 tablespoon of biryani masala powder
1/4 teaspoon of chilli powder
1 tablespoon of butter
1 teaspoon of butter
Salt if required
Method 2
Using the same pot/ vessel , add a tablespoon of butter. Next , add in the ground masala and 1 cup water.
Incorporate the spice powders ( tandoori masala powder and biryani masala powder) , 1 cup of water and mix thoroughly. Add in the dry Fenugreek leaves, cottage cheese cubes , chilli powder and mix well.
Finally , add a teaspoon of butter , salt only If required and. Finely chopped coriander and mint leaves.
Note : You can adjust the amount of biryani masala powder according to your taste preference as it depends on the brand used. I used shaan biryani masala powder and shaan tandoori masala powder.Both these spice powders contain salt.

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