Paneer In White Gravy

Paneer is made with cashewnuts, coriander seeds and whole garam masalas to give a rich vegetable.

Preparation Time: 20 min.
Cooking Time: 20 min.
Serves 4 to 6.
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200 gms (7 oz.) paneer (cottage cheese)
2 medium onions
1 tbsp broken cashewnuts (kaju)
3 cardamoms (elaichi)
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
1 bayleaf (tejpatta)
3 green chillies, chopped
1 red chilli
1 tsp coriander (dhania) seeds
3/4 cup fresh curds (dahi)
1/2 cup chopped coriander (dhania)
1/2 tsp sugar
2 tbsp ghee
salt to taste

To be grounded into a paste
6 cloves of garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
1 tbsp water

1. Cut the paneer into small cubes.
2. Cut the onions into big pieces, add 3/4 teacup of water and boil.
3. When cooked, blend in a mixer along with the cashewnut pieces.
4. Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
5. Add the paste and fry for 1/2 minute.
6. Add the ground onions and cashewnuts and fry for a little while.
7. Add the green chillies and fry for little while.
8. Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire.
9. Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top.
10. Add the coriander and cook for 1/2 minute.
11. Finally, add the paneer and sugar and cook for a few minutes.
12. Serve hot with parathas.