Paneer Masala Curry

Name: Paneer Masala Curry
Cuisine: Indian
Ingredients: 5 Medium Sized Onions; 10-12 Cashew Nuts; 4 Medium Sized Tomatoes; 250 gms Curd; 500 gms Cottage Cheese (Paneer); 2 Bay Leaves; 1 Teaspoon Cumin Seeds; 1 Teaspoon Fenugreek Seeds; 1 Teaspoon Coriander Seeds; 3 Green Cardamoms; 1 Black Cardamoms; 1 Teaspoon Black Pepper Seeds; 2 Cloves; 1 inch Cinnamon Stick; 1 Tablespoon Ginger-Garlic-Chili Paste; 1 Tablespoon Dried Fenugreek Leaves; 1 Teaspoon Red Chilli Powder; 1 Teaspoon Turmeric Powder; 1/2 Teaspoon Cumin Powder; 1 Teaspoon Garam Masala; 1 Teaspoon Black Pepper Powder

Koshank @koshank

Paneer Masala Curry

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Ingredients

5Medium Sized Onions
10-12Cashew Nuts
4Medium Sized Tomatoes
250 gmsCurd
500 gmsCottage Cheese (Paneer)
2Bay Leaves
1 TeaspoonCumin Seeds
1 TeaspoonFenugreek Seeds
1 TeaspoonCoriander Seeds
3Green Cardamoms
1Black Cardamoms
1 TeaspoonBlack Pepper Seeds
2Cloves
1 inchCinnamon Stick
1 TablespoonGinger-Garlic-Chili Paste
1 TablespoonDried Fenugreek Leaves
1 TeaspoonRed Chilli Powder
1 TeaspoonTurmeric Powder
1/2 TeaspoonCumin Powder
1 TeaspoonGaram Masala
1 TeaspoonBlack Pepper Powder

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Steps

1

Take 5 tablespoon oil in a pan. Add Cashew Nuts & Onion juliennes & saute till onions turn light brown.
2

Remove from heat & let it cool down. Blend to make a smooth paste.
3

Also blend the tomatoes to make a smooth puree.
4

Take a medium sized pan & add 2 tablespoon oil. Once the oil is somewhat hot, add Bay Leaves, Cumin Seeds, Fenugreek Seeds, Coriander Seeds, Black Pepper Seeds, Green Cardamoms, Black Cardamoms, Cloves, Cinnamon & let the spices sputter.
5

Now add the Onion-Cashew paste. Add Ginger-Garlic-Chili Paste & cook on high heat for about 7-8 mins.
6

Add tomato puree & cook for another 7-8 mins. Add curd, salt & all the dry spices, cook for another 4-5 mins.
7

Add diced Cottage Cheese & cook for about 2 mins.
8

Garnish with dried Fenugreek leaves & serve hot.