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A rich, creamy, and restaurant-style Indian cottage cheese curry made with a smooth tomato-cashew base and fragrant spices. This recipe is designed for a quick and easy preparation without needing pre-made base gravies.
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Blend tomatoes, cashews, and spices into a fine paste. → Toss paneer cubes with butter, salt, and chilli powder for 2 minutes. → Sauté onions and whole spices until golden brown. → Cook the blended paste with the onion mixture until oil separates. → Incorporate paneer, cream, and final seasonings into the thickened gravy.
Blend tomatoes, cashews, and spices into a fine paste. → Toss paneer cubes with butter, salt, and chilli powder for 2 minutes. → Sauté onions and whole spices until golden brown. → Cook the blended paste with the onion mixture until oil separates. → Incorporate paneer, cream, and final seasonings into the thickened gravy.
A rich, creamy, and restaurant-style Indian cottage cheese curry made with a smooth tomato-cashew base and fragrant spices. This recipe is designed for a quick and easy preparation without needing pre-made base gravies.
Prepare the base paste: In a mixer grinder, add tomatoes, garlic, ginger, coriander stems, green chilli, Kashmiri red chilli powder, coriander powder, cumin powder, and soaked cashews. Grind into a fine paste without adding water.
Sauté the paneer: Heat oil and butter in a pan over high heat. Add paneer cubes, salt, and a pinch of chilli powder. Toss for 1-2 minutes until coated and slightly firm. Transfer to a bowl and set aside.
Start the final cooking: Heat oil and butter in a wok. Add cumin seeds, green cardamom, cinnamon, bay leaf, chopped garlic, and chopped green chilli. Stir well.
Cook the onions: Add chopped onions and cook over medium-high flame until they turn light golden brown.
Add spices: Lower the heat, add turmeric powder and Kashmiri red chilli powder. Stir and add a splash of hot water to prevent burning. Cook for 2-3 minutes.
Soaking cashews in boiling water for 15 minutes is crucial for achieving a smooth, restaurant-style gravy texture.
Tossing the paneer briefly on high heat helps it hold its structure and prevents it from falling apart in the gravy.
Because the gravy contains cashews, it tends to stick to the bottom; make sure to stir continuously during the 15-minute cooking phase.
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