Paneer Peshawari 6 pcs | 200 - 220 gms

 :

250 grams paneer, cubed
250 grams onions, thinly sliced
250 grams tomatoes, finely chopped
15 grams ginger garlic paste
70 grams cashew nuts, soaked in warm water
70 grams curd (Dahi)
130 grams cream
30 gramss ghee or oil
6 grams cumin seeds
6 grams coriander powder
5 grams turmeric powder
6 grams red chili powder
6 grams garam masala
15 grams Salt
Fresh coriander leaves for garnish

 Instructions:

1. Heat ghee or oil in a pan. Add cumin seeds and let them splutter.

2. Add thinly sliced onions and sauté until golden brown.

3. Add ginger garlic paste and sauté for a minute until the raw smell disappears.

4. In a blender, make a smooth paste of soaked cashew nuts and Curd (Dahi).

5. Add the cashew-Curd (Dahi) paste to the pan. Cook until the mixture thickens.

6. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.

7. Add finely chopped tomatoes and cook until they turn soft.

8. Add cream and mix well. Adjust the consistency with water if needed.

9. Add paneer cubes and garam masala. Simmer for 5-7 minutes until the flavors meld.

10. Garnish with fresh coriander leaves.

Serve Paneer Peshawari hot with naan or rice. Enjoy the rich and aromatic flavors of this dish!