Preparation time: 25 minutes
Cooking Time: 20 minutes
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
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.
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. SHARE With Your Friends: