Let me introduce you to yet another lipsmacking Paneer Curry – Paneer Peshawari !
When we moved home in October, things were quite un manageable. We really could not keep up with the routine, the new house , rented property and settling. At that time, we actually found a takeaway service who would deliver Homelike Indian Food every evening!
Life got a lot easier for those early days until we were settling down.. Takeaway meals that were healthier and balanced and we never had any complain.. Our menu had atleast One Curry, One Dal, 3 Roti’s , A box of Rice, Yogurt and Pickle which was enough for the two of us every evening. We never got bored of the food that even after we got settled, we continued for a few more days. One of the meals had Paneer Peshawari and it was one of the best Paneer Curries we have ever had.
With a Cheerful thank you message, We had to write to the catering service asking about the delicious Curry. The catering guy sent us a rough recipe and I managed to work around with what they had provided. The taste that was recreated with the ingredients list was just the same and it was an awesome sense of achievement.
I have made this a couple of times after this and every time we were licking our fingers till the bowls were clean. I reckon you should give this recipe a try and tell me how you enjoy them.
If you are looking for more Paneer Choices check out these – Matar Paneer, Baked Malai Kofta, Paneer Bhurji , Paneer Biryani, Paneer Toasted Sandwich, Saunfia Paneer Tikka, Paneer Tikka in my blog.
Serves 3 | Time taken 30 Minutes
250gm of Paneer Cubes
1 Large Red onion finely chopped
1 Cup of Tomato Puree ( Roughly 2 tomatoes blended )
1 Tsp Freshly grated Ginger
1 Tsp Garlic Paste or 2 Cloves of Garlic
12 Nos of Cashewnuts soaked in hot water
1/2 Cup of Cream
2 Tsp Kasthuri Methi
1 Tblspn Oil
1 Tbslpn Unsalted Butter
1 Tsp Cumin Seeds
1 Bay Leaf
3/4 Tsp of Turmeric
1 1/2 Tsp Chilli Powder
3/4 Tsp Garam Masala
2 Tsp Coriander Powder
2 Tsp Cumin Powder
Salt to Taste ( Approx 3/4 Tsp)
Heat Oil + Unsalted Butter in a Pan, add Bayleaf & Cumin Seeds. Once Cumin Seeds splutter add chopped onions. Saute until they begin to change color to light brown. I often add a pinch of salt along with onions so they let out water and speeds up the process.
Add Ginger Garlic and saute until raw smell is eliminated.
Add Tomato Puree, spice powders and saute until the mixture begins to leave oil.
Meanwhile, grind the soaked cashewnuts and set them aside.
Once onion tomato mixture has begun to form a lump, add the cashew puree and saute for 2 minutes. Add 1/2 -3/4 Cup of water to the mixture.
Stir in Paneer Cubes, cream, crushed Kasturi methi and a sprinkle of garam masala.
Cook for another a minute and turn off the flame.
Adjust the spices, by adding more if required and check for salt too.
Serve Hot Paneer Peshawari along with Roti’s / Nan Breads.