Servings: Serves 4
Photo by: Deepika Kalla (@thedeeperlivingeats)
- 1 Pack (6-oz) Sach Original Paneer, crumbled into small pieces
- 2 tbsp ghee
- 3 tablespoons neutral oil
- 2-3 medium red onions, thinly sliced
- 5-6 cashews
- 2 medium sized tomatoes, chopped or store bought tomato paste
- 1-2 thai or serrano chili, sliced in half lengthwise (optional, for heat)
- 1 inch ginger, julienne
- 1/2 cup greek yogurt or ay plain yogurt
- 1/2 teaspoon cumin seeds
- 1-2 bay leaf
- 2-3 cloves
- 1 star anise (optional)
- 2 tbsp coriander powder
- teaspoon Kashmiri chili powder or other mild chili powder
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- Saffron infused water 1 tbsp
- Salt, to taste
- Heat 2 tbsp ghee in a dutch oven or wok, add sliced onions and cook on medium heat until onions turn golden-brown. Remove fried onions on a paper towel and aside to cool. Soak the cashew nuts in hot water for 10 minutes.
- Grind the fried onions along with soaked cashews into a fine paste adjust the consistency by adding water as required.
- Heat the same ghee used for frying onions, add paneer cubes and fry until they are lightly browned. Remove the cubes from the pan and keep aside.
- In the same ghee, add cumin seeds, bay leaf, cloves, thinly slices green chillies, ginger, and tomato paste, and cook until the aromatics are fragrant, about 3-4 minutes. Add the fried onion cashew paste and mix well.
- In a separate bowl add the 1/2 cup yogurt, red chili powder, coriander powder, salt, and turmeric powder. Whisk well.
- Reduce the heat to low and add the yogurt mixture to the pan stirring slowly. Cook, stirring occasionally, on medium-low flame for 8-10 minutes.
- Add the saffron infused water and the fried paneer cubes. Mix well and turn the heat to low, partially cover and let it cook on low heat for 10-12 minutes, stirring occasionally. Add hot water if the curry thickens
- Finally add 1 tbsp cream (optional), fresh cilantro and serve hot with steamed rice or naan.