Make a lucious, velvety paneer that enhances any food. The soft cubes of cottage cheese swimming in aromatic white gravy filled with cashews, cream and warming spices. It's comforting and surprisingly easy - perfect for weeks of night festivals or special gatherings.
Ingredients:
- 250g paneer , 1 inch of cubes
- 8-10 cashews (plus extra for decoration)
- 1 inch Piece ginger, peeled
- 2 green chilies
- 2 tablespoons of oil or ghee
- 1 teaspoon cumin
- 1/2 teaspoon white pepper or black pepper
- 1 cup of milk
- 1/4 cup heavy cream
- Salt, to taste
- 1 teaspoon sugar
- Fresh coriander leaves
Method:
- Soak the cashew in warm water for 10 minutes. Drain and mix into a simple paste using 2-3 tablespoons of milk with ginger and green chillies.
- Heat oil or ghee in pan on medium heat. Add cumin and let them sizzles for a few seconds.
- Pour in cashew paste. Stir constantly until the raw aroma disappears and rotate a little golden (about 6-8 minutes).4. Season with salt, sugar (if used) and ground white pepper. Mix well.
- Reduce the heat and gradually shake the rest of the milk, then the cream comes. Cook for 3-4 minutes until the gravy reached your desired consistency.
- Add paneer cubes gently, coating them in white gravy. Cook for another 2-3 minutes .
- If the gravy looks too thick, you can add some milk.
- After finishing, taste the gravy and adjust salt if needed.
Tips and Variety:
- Use heavy cream along with coconut cream, for a more rich taste
- Add a pinch of nutmeg for the festive aroma.
- Make a paste of blanched spinach or peas to turn it into a green color curry, .
- To make it vegan, chop the cheese with a tofu and use plant based cream and milk.
Serving Instructions :
- Decorate with extra cashews and fresh coriander .
- Store the remaining parts in the airtight container in the fridge for 2 days.
- Serve the curry with naan, paratha or rice.
Elevate your next meal with this creamy paneer fun - a joy that is as easy as it is!
