Indian style, Creamy Cottage cheese curry
Serves 4-5 people
Ingredients:
500g paneer (cottage cheese) cut into cubes
¼ cup cashewnut (wash, boil and ground to a paste)
Khoya (half the quantity of cashewnut)
2 tbsp yoghurt
2 tbsp tomato puree
3 tbsp pure butter ghee ( or any other cooking oil)
2-3 green cardamoms
2-3 green chillies (chopped)
1 tsp ginger (chopped)
Salt
1 tsp chilli powder
½ tsp garam masala powder
½ tsp kasuri methi (dry fenugreek leaves)
Method:
In a pot heat pure ghee or cooking oil, add cardamom, when it crackles add chopped ginger and green chillies. Add cashew nut paste, beaten yoghurt and tomato puree. Mix it in. Now add salt and chilli powder. Fry for about 8-10 minutes or until the oil separates. Keep the flame low to medium at this point and keep stirring occasionally as it might stick to the pan. When the oil starts to separate mix khoya and paneer cubes gently into the fried masala.
Add some water to give it the required consistency. Check the seasoning and adjust. Finally sprinkle the kasuri methi and garam masala. Cover and simmer cook for about five to six. minutes or until you can see bubbles. This allows all flavours to settle and blend in through the whole dish.
Let it simmer with the lid covered for few minutes. Khoya paneer is ready to serve with lachhca roti ,fresh naan or parathas!(Indian bread)
Tips:
You can also make this dish without the khoya it just adds more creamy texture to the dish.
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