REQUIRED INGREDIENTS
20 cashew nuts
4 medium ripe tomatoes
1 tablespoon tomato sauce
1 teaspoon red chili powder
5 whole clove
1 stick cinnamon stick (1/2 inch)
2 cups paneer (see recipe below) (1 inch cubes)
1 cup cream
1/4 cup butter
1 fist full coriander leaves
Salt, to taste
MAKING PANEER
1 liter half-n-half milk (NON-HOMOGENIZED!)
1 cup yogurt
Servings: 4
1. Purée the tomatoes and keep aside. Powder cashew nuts and keep aside.
2. Heat butter in a nonstick skillet on low heat and when hot add cashew nut powder.
3. Fry for a minute and then add cinnamon and cloves.
4. Next add tomato purée and tomato sauce. Add salt and cook for ten minutes (on low heat) or until purée 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.
MAKING PANEER
Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat until the milk looks curdled and forms lumps. Remove from heat and put contents in a fine strainer or cheesecloth. Let stand for a few minutes until water is drained.
Preparation Time: 25 minutes
Cooking time: 20 minutes
Serving Ideas: Goes well with plain white rice, pulao, nan and puri.
Cuisine: Indian
20 cashew nuts
4 medium ripe tomatoes
1 tablespoon tomato sauce
1 teaspoon red chili powder
5 whole clove
1 stick cinnamon stick (1/2 inch)
2 cups paneer (see recipe below) (1 inch cubes)
1 cup cream
1/4 cup butter
1 fist full coriander leaves
Salt, to taste
MAKING PANEER
1 liter half-n-half milk (NON-HOMOGENIZED!)
1 cup yogurt
Servings: 4
1. Purée the tomatoes and keep aside. Powder cashew nuts and keep aside.
2. Heat butter in a nonstick skillet on low heat and when hot add cashew nut powder.
3. Fry for a minute and then add cinnamon and cloves.
4. Next add tomato purée and tomato sauce. Add salt and cook for ten minutes (on low heat) or until purée 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.
MAKING PANEER
Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat until the milk looks curdled and forms lumps. Remove from heat and put contents in a fine strainer or cheesecloth. Let stand for a few minutes until water is drained.
Preparation Time: 25 minutes
Cooking time: 20 minutes
Serving Ideas: Goes well with plain white rice, pulao, nan and puri.
Cuisine: Indian
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