Paneer kaju pasanda

                  Paneer kaju pasanda

                     Description

Cuisine- mughlai

Main ingredients- cottage cheese,cashewnuts and fresh cream

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 20-30 minutes

Preparation time- 20-25 minutes

servings- 4

level of cooking- high

Course- main course- vegetarian

                    Ingredients

• Cottage cheese/paneer,cubed- 300 grams
• Cashewnuts- 15-20
• Onions,chopped- 2 medium
• Tomato puree- 1 cup
• Coconut,chopped- 2 inch piece
• Ginger,roughly chopped- 1 inch piece
• Garlic,roughly chopped- 2-3 cloves
• Fresh coriander leaves a few sprigs
• Red chillies 5-6
• Poppy seeds/khuskhus/posto- 1 tablespoon
• Cumin seeds- 1 tsp
• Coriander seeds- 1 tbsp
• Cloves- 2
• Cinnamon- 1 inch stick
• Oil- 3 tbsp + to deep fry
• Sugar- 1 tsp
• Salt- to taste
• Fresh cream- 1/2 cup
• Coriander leaves for garnishing

                    Method

Heat sufficient oil in a kadai and deep-fry the cottage cheese cubes till light golden. Drain onto an absorbent paper. Deep-fry cashewnuts in the same oil till light golden. Drain onto an absorbent paper.Boil tomatoes for 10-15 minutes in water, drain the water,remove the skin and puree the tomatoes.   

                Remove stems and dry roast red chillies along with poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon. Combine onion, coconut, ginger, garlic, coriander leaves, Kashmiri red chillies, poppy seeds, cumin seeds, coriander seeds, cloves, cinnamon and grind to a paste using a little water. Heat three tablespoons of oil in a kadai, add the paste and fry for four to five minutes till oil leaves the masala. Add tomato puree, sugar, salt and half cup of water and continue to simmer on low heat for ten to fifteen minutes or till gravy is thick. Add the fried cottage cheese and cashewnuts and cook further for a minute. Gently stir in the fresh cream.

                             Serve hot with chapatis or paranthas or naan or tandoori roti.