Blanch the onions and grind to make a paste if using tomato, blanch it and grind to a paste. Set aside. Grind cashew nuts atong wtth the milk to a smooth paste and set aside. Heat oil and ghee in a heavy bottomed vessel, Once hot. add the bay leaf‘ cinnamon and black cardamom Add the ground onion paste and saute for 6 mins. Add ginger-green chilli paste, turmeric powder and kasuri metht. BHARAT PANEER MASALA and saute for 4 mins. Add the tomato puree and cook for 6-7 mins. Add the cashew nut paste. mix well and cook for mt. Add the beaten curd and mix well . Add a cup of water and allow to simmer tor 4 mins on low flame. Add paneer cubes and mix gently Simmer for 8 -10 mins and add the ground garam masala powder and mix .Finally add the fresh cream and mix. Turn off flame and allow the curry to rest for 15 mins. Remove to a serving bowl. Garnish with fresh corriander leaves and serve warm with kulcha, butter naan, roti or pulao.
Paneer – 1 1/2 cups
Soak In warm water for 15 mins
Onion – 1 large (blanched and pureed)
Tomato -1 large (blanced and pureed)
Green chilli -ginger paste – 2 tsps
Cinnamon stick – 1
Black cardamom – 1
Cashew nuts – 8
Soaked in 1/4 cup milk and ground to a paste
Turmeric Powder – 1/4 tsp (opttonal)
Malai or fresh cream — 2 tbsps.
Yogurt – 1/4 cup
thick and beaten smooth Kasurt metht 1/2 tsp (optional)
Oil-1 1/2 tbsps
Ghee -1 1/2 tbsps
Coriander leaves – 3 tbsps for garnishing BHARAT PANEER MASALA 1 tbsp and Salt to taste
For dry roast and grind to a fine powder:
Coriander Seeds -1 tsp Green cardamoms- 3, Black peppercorns -6 Clove -1 Cinnamon stick 1/2 piece.