Paneer is such a versatile ingredient in Indian cooking, you can prepare an entire meal using it, right from starters to desserts! I have used cashew nuts, charmagaz & khuskhus to prepare this velvety-smooth, buttery, creamy gravy with soft paneer. The seeds & nuts used, is the highlight of this delicious dish. I have coined this name because the nuts & seeds used are healthy & heart friendly. Above all they are used in moderation. The gravy is buttery & creamy without the use of butter or cream & light on cooking oil. This Paneer Dilwala has all the goodness of Indian spices combined with the cubes of melt-in- the mouth paneer. We enjoyed it with phulkas.. A must try by all you wonderful friends & visitors of my blog is highly recommended by me .. Enjoy! J
250 gms fresh Paneer (Cottage Cheese)
2 med. Onions (peeled & thinly sliced)
1 tsp. fresh Ginger paste
1 tbsp. fresh Garlic paste
1 med. Tomato (chopped)
6 Cashew nuts
2 tbsp. Charmagaz (Melon Seeds)
1 tbsp. Poppy Seeds (Khuskhus)
2 tbsps. Coriander pwd.
¼ tsp. roasted Jeera pwd.
1 tsp. Garam Masala pwd.
¼ tsp. Turmeric pwd. (Haldi)
1 tsp. Red Chilli pwd.
A pinch each of Mace, Cardamom, Nutmeg pwd.
A pinch of Sugar
3 tbsps. Vegetable Oil
Salt to taste
Water – as required
Garnishing :
A few fried Onions
Chopped Coriander leaves
Method :
First soak cashewnuts, charmagaz & poppy seeds in warm water for about an hour or preferably overnight.
Cut paneer into cubes/strips.
Heat oil in a pan /kadhai / wok & fry the onions till light brown. Drain & keep aside. (Reserve a few for garnish).
In a masala grinder, blend together the soaked seeds, fried onions, chopped tomatoes to a fine & thick paste.
Transfer the paste to a bowl & reserve the masala water from the grinder for further use. Heat the pan with the oil again. (in which the onions were fried)
Reduce heat to low & saute the ginger-garlic paste for a while then add the masala paste & saute till rawness disappears & oil separates.
Next add all the dry masala powders, sugar & stir well. Saute for a minute.
Add the reserved masala water a little at a time & mix well.
Now slide in the paneer cubes & stir gently.
Add water depending on the consistency of the gravy desired. Do not thin the gravy too much.
Adjust salt to taste.
Stir & let it cook on sim for about 5 mins.
Garnish with reserved fried onions & chopped coriander leaves.
Serve hot with phulkas/ rotis or any Indian bread of your choice.
