Nawabi Paneer

Nawabi Paneer

Tomatoes, two ways!!

Onions, two ways!!

Yes you heard it right! 

In this dish we are using tomatoes and onions in two ways. That is why this is a Nawabi dish. A dish for the royals. The gravy is rich and succulent. The paneer is pleasantly sunny in colour. All in all a dish I had fun making and had double the fun eating!!

Ingredients

250 gms paneer, cut into cubes

2 medium onions, browned

2 medium onions, sliced fine

2 tomatoes, sliced fine

4 tbsp tomato puree

10 cashews, soaked

1 tsp ajwain

1 tbsp ginger paste

1 tbsp coriander powder

1 tsp cumin powder

1 tsp garam masala powder

Salt to taste

1 tsp red chilli powder

½ tsp + ½ tsp turmeric powder

¼ cup fresh cream

Add ½ tsp turmeric powder to 2 cups of water and soak the paneer pieces for about an hour.

Slice 2 medium onions very fine and deep fry in hot oil till light brown. Make a paste with the soaked cashews.

Heat some oil. Add the ajwain seeds. Add the ginger paste and saute. Now add the sliced onions and cook till they are soft and translucent. 

Add the sliced tomatoes and tomato puree. Cook till the tomatoes are soft. Add the onion-cashew paste and fry. Add the masalas and cook till the oil starts leaving the sides. 

Add 1 cup water and bring to a simmer. Meanwhile the paneer pieces are nicely sunny in color. Add them to the gravy and cook for 10 minutes. Before taking off the heat add the fresh cream.