250 gms Paneer, cubed
1 Onion, finely chopped
1 Tomato, finely chopped
1 Onion, sliced
1 Tomato, sliced
1 Capsicum, sliced
2 Green Chillies, finely chopped
3-4 tbsp Oil (or as required)
1 tsp Jeera seeds
1 tbsp Ginger – Garlic Paste
1/2 tsp Turmeric Powder
1/2 tsp Jeera Powder
1/2 tsp Garam Masala Powder
1/2 tsp Kasoori Methi (Roast on a hot tawa for 10-15 seconds. Remove and crush in between hands)
1/4 tsp Black Pepper Powder
1 tbsp Boiled Cashewnut Paste (Boil 5-6 Cashews and then grind to a paste)
1 tbsp Butter
Salt to Taste
Coriander Leaves, for Garnishing
A pinch of crushed Kasoori Methi, for Garnishing
A little Cream, for Garnishing
Heat oil in a kadai.
Add jeera seeds & allow to crackle.
Then add in the chopped onions and sauti until light brown.
Add ginger – garlic paste + chopped tomatoes.
Cook till the oil surfaces on top.
Dilute the turmeric powder + jeera powder + garam masala powder + pepper powder in 2 tbsp water & add to the gravy.
Also add in the chopped green chillies.
Bhuno the masala for 2 mins.
Then add in the sliced onions + tomatoes + capsicum + 8-10 tbsp water.
Mix & cook for a couple of mins.
Then add in the cashewnut paste + butter + salt to taste.
Mix well & cook for 2-3 mins.
Finally add in the cream + crushed kasoori methi + paneer cubes & cook for a further 5 mins or until the paneer heats thru & becomes soft.
Check & adjust the seasoning.
Dish out the “Paneer Peshwari” in a bowl.
Garnish with chopped coriander leaves, sprinkle with crushed kasoori methi & dot with some cream.
Serve with Roti or Naan & Enjoy.