250 gms - firm paneer
2 tbsp - butter
1 tbsp - cream
1 - large tomato, quartered
1 - medium tomato, finely chopped
1 - small capsicum, finely chopped
1/4 cup - cabbage, shred coarsely
1 slice - bread toasted, lightly & quartered
1 tbsp - coconut grated
10 - cashews
1 tsp - wheat flour
1 stalk - curry leaves
1 tbsp - coriander leaves finely chopped
1 tsp - red chilli powder
1/2 tsp - coriander seed powder
1/4 tsp - garam masala powder
1/4 tsp - turmeric powder
1/2 tsp - sugar
2 tbsp - oil
salt to taste
1. Grate 2 tbsp paneer, keep it aside for garnishing.
2. Chop the remaining paneer into thick cubes.
3. Heat one tbsp. oil in a heavy frying pan.
4. Lightly fry 5 cashews, drain, keep aside.
5. Add quartered tomato, cabbage, to same oil.
6. Stir fry till cabbage is limp, stir in toast pieces, take off fire, cool a little.
7. Wet grind above mixture along with unfried cashews, using little water.
8. Heat remaining oil in same pan.
9. Add chopped capsicum and tomato, stir fry for a minute.
10. Add all dry masalas, ground paste, flour (dissolved in 1 tbsp water).
11. Cook till gravy is thick, add sugar and salt.
12. Add paneer pieces, fried cashews, butter, cream, mix gently.
13. Pour into serving dish, garnish with grated paneer, coriander.
Serve hot with rotis, parathas or even soft slices of fresh bread
Fo making paneer(about 150 grams) , boil 1 litre of full fat milk. When it comes to a boil, add 2 - 3 tbsps of vinegar till the milk curdles and the water is a clear pale yellow. Strain the cottage cheese and drain the whey. Tansfer the cottage cheese onto a piece of cloth and place it under some weight for it to set. To get firm paneer, you need to keep it for at least 3 hours.