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....

• To make homemade paneer check out the instructions here Homemade Paneer

• 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

Note:

• 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