Nawabi Paneer:

INGREDIENTS

FOR ONION MASALA PASTE:

• 1 onion, cube
• 3 clove garlic, crushed
• 1 inch ginger
• 2 pod cardamom
• 13 whole cashew
• 6 almond / badam, blanced
• 2 tsp poppy seeds / khus khus
• 1 cup water

FOR CURRY:

• 1 tbsp butter
• 2 tbsp oil
• 1 tsp cumin / jeera
• 1 bay leaf
• ½ inch cinnamon
• 3 pod cardamom
• ½ cup curd / yogurt, whisked
• 2 tbsp cream / malai
• 1 cup milk
• ¾ tsp salt
• 2 chilli, slit
• 20 cube paneer / cottage cheese
• 1 tsp kewra water
• 1 tsp kasuri methi, crushed

INSTRUCTIONS

• firstly, in a large kadai take 1 onion, 3 clove garlic, 1 inch ginger, 2 pod cardamom, 13 whole cashew, 6 almond and 2 tsp poppy seeds.
• add 1 cup water, cover and boil for 15 minutes.
• cool completely, and blend to smooth paste adding water as required. keep aside.
• in a large kadai, heat 1 tbsp butter and 2 tbsp oil.
• add 1 tsp cumin, 1 bay leaf, ½ inch cinnamon, 3 pod cardamom and saute until spices turn aromatic.
• now add prepared onion paste and stir well.
• cook on medium flame, until the raw flavour disappears and oil separates from sides.
• keeping the flame on low add ½ cup curd and stir continuously.
• cook until the oil separates from the sides.
• further, add 2 tbsp cream, 1 cup milk and stir adjusting consistency as required.
• also, add ¾ tsp salt, 2 chilli and mix well.
• now add 20 cube paneer, 1 tsp kewra water and mix well.
• cover and simmer for 5 mintues or until the flavour absorb completely.
• now add 1 tsp kasuri methi and mix well.
• finally, just before serving nawabi paneer, top with a tsp of saffron milk.
  
  
  Recipe Courtesy - Hebbar’s Kitchen