Not for the calorie conscious!
This curry is cooked made in butter and cashew / almond is ground in milk are added for extra richness.
To be ground into paste:
Ginger - 1 inch
Garlic - 4 or 5 cloves
Onion - 1 large
Other ingredients :
Paneer - 200gms cut into squares
Onion - 1 medium
Tomato - 2 large or 3 medium
Capsicum - 1 medium
Fenugreek seed - 1 tsp
Chilli powder - 1 tbsp
Jeera powder - 1 tsp
Garam Masala - 1 tsp
Sugar - 1/2 tbsp to 1 tbsp( I used 1 tbsp and my husband found it too sweet. Kids loved it though!)
Milk - 1 cup
Cashewnuts / Almonds - 1 tbsp
Butter - 2 tbsp
Refined Oil - 2 tbsp
Salt to taste
Garnish:
Coriander leaf
Green chillies slit
Grind the onion, garlic and green chilli into a fine paste.
Cut the other onion, capsicum and paneer.
Grind the cashew with 1 tbsp milk into a coarse paste.
Grind the tomato into a purée.
Use a heavy bottom vessel. I used a pressure cooker. The lid is not necessary.
Heat the oil and butter together.
Splutter the fenugreek seeds.
Sauté the cut onions till nearly brown.
Add the ground paste and saute till the raw smell goes.
Once it starts browning , add the Chilli powder, Jeera powder and Garam masala.
Looks very dry? Not to worry. Sauté for a minute on low flame.
Add the tomato puree.
Sauté till oil starts to seperate.
Add the sugar. Reduce if you don't like the curry to be sweet.
Salt and turmeric powder goes in next.
Add the cut paneer and mix well.
Add the ground cashewnuts / almonds with the rest of the milk.
Boil for a minute and add the capsicum.
Cook for 1 minute stirring occasionally.
Decorate with coriander leaf and green chillies.
Tastes great with both chappathi and rice.
