Indian Cuisine India Kitchen Food Recipe

Paneer Noorjehan (Tomato Cheese Curry)

Preparation time: 25 minutes

Cooking Time: 20 minutes

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Serves: 4

Required ingredients:

Cashew Nuts — 20

Ripe Tomatoes — 4 Medium sized

Tomato Sauce — 1 tbsp.

Red Chili Powder — 1 tsp.

Cloves — 5

Cinnamon — 0.5 inch stick

Paneer — 2 cups (1 inch cubes)*

Cream — 1 cup

Butter — 0.25 cup

Coriander Leaves — a fistful

Salt to taste

Cooking Instructions:

Puree the tomatoes and keep aside. Powder cashew nuts and keep aside.

Heat butter in a non-stick skillet on low heat and when hot add cashew nut powder.

Fry for a minute and then add cinnamon and cloves.

Next add tomato puree and tomato sauce. Add salt and cook for ten minutes (on low heat)

or until puree thickens. Now add chili powder and cream and cook for another five minutes on medium heat. Now add paneer and coriander leaves. Stir and remove from heat.

Goes well with plain white rice, pulao, Nan and Puri.

*Making Paneer:

Required ingredients:

Half-n-half milk (NON-HOMOGENIZED!) — 1 liter

yoghurt — 1 cup

Heat milk to a boil. Lower heat and add yoghurt. Keep stirring on low heat until the milk looks curdled and forms lumps. Remove from heat and put contents in a fine strainer or cheese cloth. Let stand for a few minutes until water is drained.

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