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PrintBADAM CASHEW PANEER GRAVY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Cut paneer into small cubes and put it into fresh water.
- Meanwhile, soak badam in hot water for 5 minutes and remove its skin.
- Grind badam and cashew to a smooth paste, by adding milk.
- In a heavy bottomed vessel, add oil and butter, then add cloves, bay leaf, onion paste and stir it for few minutes.
- After the raw smell of onion goes, add tomato and green chilli paste and stir for 2 minutes.
- Add red chilli powder, turmeric powder, cumin powder,salt and cook it for another 6 minutes in a slow flame.
- Add badam - cashew paste and cook for another 6 to 8 minutes.
- Add the fresh Paneer into the gravy mixture and cook for 2 to 3 minutes.
- Now crush the dry methi leaves in palms and add it on top of the gravy.
- Serve hot.
INGREDIENTS
- 250 grams Paneer
- 4 Onions, ground to a paste
- 4 Tomatoes, ground to a paste
- 3 Green chillies, ground to a paste
- 1 tablespoon Dried methi leaves
- Salt as needed
- 3 tablespoon Cooking Oil
- 15 Cashewnuts
- 15 Badam
- 2 Cloves
- 1 Bay leaf
- 1 tablespoon Red chilli powder
- 1 tablespoon Cumin powder
- 75 grams Butter
- 100 ml Milk
8 comments for “Badam Cashew Paneer Gravy”
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dis is awesum....nd easy too
I guess there is some mistake in the recipie. 1 Tbsp Cumin powder and 1 tbsp Jeera Powder is same.... Please check and reply on this. Thanks
nice recipe .. i hope this recipe will defently get an encouragement and reward... excellent recipe
yes.ms.Devangi....You are right...We have corrected the recipe..Thnaks for the notification
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