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Cottage Cheese (Paneer) Kurma

INGREDIENTS:

  1. Paneer 250 grams, cut into cubes
  2. Onion 1 large, sliced
  3. Tomatoes 2 medium, chopped
  4. Cashews 10-15 
  5. Ginger 1-inch
  6. Green Chilis 1-2
  7. Oil 2-3 tbsp
  8. Cumin Seeds 1/2 tsp
  9. Bay Leaf 1
  10. Green Cardamom 2
  11. Cinnamon 1 small
  12. Turmeric Powder 1/4 tsp
  13. Red Chili powder 1/2 tsp
  14. Coriander Powder 1 tsp
  15. Garam Masala Powder 1/2 tsp
  16. Fresh Cream 2 tbsp
  17. Dried Fenugreek leaves (Kasoori Methi) 1 tsp
  18. Salt to taste
  19. Sugar 1/2 tsp
  20. Coriander Leaves chopped 1-2 tsp

METHOD:

Serving Size: 5-6

Heat 1 tbsp oil in a pan and lightly saute the paneer cubes until golden on the edges. Remove and set aside.

In the same pan, saute the onions, tomatoes, ginger, green chilis, and cashews. Cook until the onions turn golden and the tomatoes soften.

Let the mixture cool slightly, then blend into a smooth, thick paste.

Heat the remaining oil in a deep pan and add cumin seeds, bay leaf, cardamom, and cinnamon. Saute for a few seconds.

Add the ground paste and cook on medium heat until it releases oil.

Add the dry spice powders, salt, and sugar. Lower the heat and stir in the cream. Add water to reach your desired consistency. Let it simmer for 5-7 minutes.

Add the sauteed paneer cubes and kasuri methi. Simmer gently for 3-4 minutes.

Garnish with coriander leaves and serve with paratha, steamed rice, or ghee rice alongside onion rings and lemon wedges. 



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