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Gary's Cookbook
Cashew Paneer
Main course
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Ingredient list
Ingredients:
Paneer ½ lb., deep-fry after making cubes.
Garam masala powder - 1 tsp
Kasuri methi leaves / dried fenugreek leaves
1 tblsp - Oil
1 tsp. - Black Cumin
¼ - tsp turmeric powder
coriander for garnishing
1 big brown elaichi
Salt to taste
1 or ½ tsp. or to taste - Sugar
For Cooking & Grinding:
4 medium chopped - tomatoes
1 medium chopped onion
15 - Cashews
1 tsp - poppy seeds
2 inch - cut ginger
1-2 - Dry red chilli
kasuri methi
Preparation
Take a cup of water In a kadhai & boil kaju & poppy seeds, tomatoes, onion, ginger till it become soft,
Once it is done, take them in to blender and make a fine puree.
Heat oil in the kadai, add in shahi jeera & crushed elaichi in the oil let them splatter.
Take the grinding ingredients in a kadai, cover and cook for 8 mins. on low flame.
Add some water along with salt and sugar.
Mix well and bring it to a boil.
Once it reaches a boil, it will thicken, add garam masala powder, kasuri methi leaves and mix well.
Add in paneer pieces and mix well, boil again for 5 more minutes
Notes
Garnish with corriander, Serve with hot roti or chapati..
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