Ingredients
- For marinating the paneer:
- 250 g paneer, cut into cubes
- 3 tbsp thick yogurt or hung curd
- 1 tsp ginger garlic paste
- 1/2 tsp garam masala
- 1/2 tsp crushed kasuri methi
- 1/4 tsp black pepper
- 1/2 tsp salt
- For the gravy base:
- 2 tbsp oil
- 3 green cardamom pods
- 2 medium onions, sliced
- 1 inch ginger, chopped
- 4 garlic cloves, chopped
- 20 cashews, soaked in warm water for 20 minutes
- For the curry:
- 1 tbsp ghee or oil
- 1 green chili, slit (optional)
- 1/2 tsp garam masala
- 1 pinch nutmeg powder
- 1/2 tsp black pepper
- 3/4 tsp salt, or to taste
- 1/2 cup water
- 1/4 cup fresh cream
Instructions
- Mix yogurt, ginger garlic paste, garam masala, kasuri methi, black pepper, and salt. Coat the paneer cubes in the marinade and set aside.
- Heat oil in a pan and add cardamom pods. Once fragrant, add onions, ginger, and garlic. Sauté until onions are soft and translucent.
- Add a splash of water, cover, and cook until tender. Blend the mixture with soaked cashews into a smooth paste.
- In the same pan, heat ghee or oil. Add green chili if using, then pour in the blended paste. Cook on low heat, stirring, until slightly thickened.
- Add water, salt, garam masala, nutmeg, and black pepper. Simmer gently for a few minutes.
- Lightly pan-fry the marinated paneer until golden and add to the gravy with fresh cream.
- Simmer briefly, keeping the gravy slightly runny. Serve warm.
Notes
- Skip frying the paneer for a softer texture.
- Increase cream for extra richness or substitute with full-fat milk.
- Add mushrooms or saffron for variation.
- Reheat with a splash of water or milk and finish with fresh cream.
- Goes well with naan, roti, or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 45mg
