Paneer Makhanwalla

Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 3 to 4 servings

Ingredients

For Onion-cashew Paste
1 tsp oil
1 tsp butter
2 onions , chopped
8 to 10 cashewnuts
1 tbsp fresh curds (dahi)

Other Ingredients
250 gms paneer (cottage cheese) , cut in cubes
1/2 cup par-boiled green peas
1 tbsp oil
1 tbsp butter
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1/2 tsp green chilli paste
1 cup tomato puree
1/2 cup onion-cashew paste , recipe above
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tspn garam masala
salt to taste
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp honey
1 cup fresh cream

For Garnishing
chopped coriander (dhania)
fresh cream

Method

for onion-cashew paste
for onion-cashew pasteHeat oil and butter in a pan, add the onions and saute till it changes its colour.Add the cashews and saute for a minute or two.Allow the mixture to cool for some time.Add some curds, mix well and blend in a mixer to a smooth paste, adding water if required.Keep aside.
How to proceed
How to proceedHeat oil and butter in a pan, add ginger paste, garlic paste and green chilli paste and saute for a minute.Add the tomato puree, mix well and saute till it starts leaving oil from the sides.Add the prepared onion-cashew paste, mix well and cook for 2-3 minutes.Add the chilli powder, turmeric powder, garam masala, salt and honey and mix well and cook for 1 minute.Add the dried fenugreek leaves and mix well.Add fresh cream and simmer for 2 minutes on medium heat.Add paneer cubes and par-boiled green peas, cover and cook on a slow flame for 5-8 minutes so that the paneer soaks the gravy.Transfer it into a serving dish.Garnish with coriander and drizzle some fresh cream.Serve hot with indian breads like roti, naan or kulcha.