Aug 28, 2015

Paneer bhurji and cashew gravy

This is a super simple and delicious recipe perfect for some interesting dinner time with friends and family. Quick to make and impressive to serve giving a complete feel of satisfaction while satiating your taste buds to the fullest is what this recipe is all about

Paneer and cashews are always a rich and inviting combination to please anyone. A few spices and little cream adds up to spike the taste to sinful heights

We love this recipe and hope you love it too

Serves... 4 ppl
Serve option... Hot with chapathi or poori

This is what u'll need....

Milk to make paneer - 1/2 litre
Cashews - 1/4 cup + 5 nos for gravy
Fresh Cream/Malai - 2-3 tbspn
Onion - 1 medium 1 small
Garlic - 5-6 cloves
Ginger - 1/2 inch
Tomato - 1 medium 1 small
Red chilli powder - 1/2 tspn
Garam Masala - 1/4 tspn
Oil - 2 tbspn
Salt to taste

Here is the stir....
  • Heat oil in a non-stick pan. Chop garlic finely and put it in the oil
  • Grate ginger or finely chop it and add it along with the garlic. Saute this till ginger and garlic lose their raw flavors
  • Chop the medium-sized onion finely and add it to the pan. Saute this until the onion turns translucent. Use a little salt to quicken the process

  • Pick the medium-sized tomato and chop it finely. Add it to the pan and continue sauteing

  • Meanwhile put cashews in a blender and pulse it with a little water to make a fine puree
  • Add a small onion and a small tomato to this puree and pulse it for a few more seconds. Make it a fine puree. This will make more gravy
  • Pour the puree into the pan and stir it frequently to avoid the gravy sticking to the bottom
  • Break the cashews into halves. Once the gravy is cooked and the oil starts separating add  the cashews to it
  • Spoon in fresh cream into the gravy
  • Sprinkle red chilli powder, garam masala and salt to meet up some spice requirements
  • Cook for about a minute and add the crumbled paneer to it. Cover it and cook for not more than a minute

  • Garnish with chopped coriander leaves and serve hot with naan, roti or poori

  • Keep stirring the gravy frequently after adding the cashew puree to avoid it sticking to the bottom of the pan
  • You can fry cashews before adding it to the recipe
  • Keep garam masala minimal to enhance flavors 
  • Dont cook for a long time after adding cream

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