INGREDIENTS
- 2 tbsp oil
- ½ onion, sliced
- 1 tsp ginger garlic paste
- ½ capsicum, sliced
- 1 tomato, sliced
- 1 tbsp butter
- 1 tsp cumin / jeera
- ½ tsp turmeric
- ¾ tsp kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- 1 cup tomato pulp
- ¼ cup cashew paste
- ¼ cup water
- Salt as required
- 10 to 15 pieces Paneer
- 2 tbsp fresh cream
- ¼ tsp Garam masala
- 2 tbsp coriander, finely chopped
METHOD
- Firstly, in a large kadai heat 2 tbsp oil and saute ½ onion, 1 tsp ginger garlic paste.
- Now add ½ capsicum, 1 tomato and saute for a minute.
- Do not overcook, keep aside.
- In the same kadai, heat 1 tbsp butter and add 1 tsp cumin.
- keeping the flame on low and add ½ tsp turmeric, ¾ tsp chili powder, ½ tsp coriander powder and ¼ tsp cumin powder.
- Saute until the spices turn aromatic.
- Further, add 1 cup tomato puree and saute well.
- Add ¼ cup cashew paste and saute on medium flame.
- Cook until the mixture thickens and oil separates.
- Furthermore, add ¼ cup water and salt. mix well, adjusting consistency as required.
- Add in sauted onion, capsicum and tomato.
- Also, add paneer and mix gently cook for 5 mins
- Add in 2 tbsp cream and mix gently.
- Simmer for 5 minutes or until the flavors are absorbed well.
- Finally, add ¼ tsp garam masala and 2 tbsp coriander. mix well.
- Enjoy reshmi paneer recipe with roti or naan.