#latergram of this paneer in cashew nut sauce we had for dinner last night. Sunday and Indian grocery store trip always means there’s paneer for dinner! Instead of the usual paneer stir fry or Mattar paneer, I decided to go the Mughlai paneer Route.
This is a subtly spiced, rich, silky, creamy dish which I’ve made using no heavy cream. That luscious sauce is onions and roasted cashew blended together with ginger and garlic. The only spice powder I’ve used is #garammasala and whole cumin, fennel and dried fenugreek leaves. Here’s how I made it:
- In a deep bottomed pan I sautéed a large onion, diced up, with some whole cumin and fennel seeds, fenugreek leaves and ginger and garlic paste. Once the onions were soft, I added a handful of roasted #cashew some salt and sautéed for a minute. With a little water, blended this mixture into a smooth paste.
- In a new or cleaned pan, heated a few tablespoons of #ghee and added a tablespoon or so of Garam Masala powder and a few grinds of black pepper. Once the spices begin to toast, added the onion cashew purée and about a cup of water to thin the sauce. Adjusted for seasoning, added the paneer ( I like to pan fry mine beforehand just to get some color).
Brought the curry to a boil and then lowered heat and simmered for another 15 mins or so.
- Just before taking off the heat, added some more crushed fried fenugreek leaves and ground pepper. - 28 minutes ago