Ingredients:

• 500 gms paneer fresh or frozen

• 3 onions

• 4 small tomatoes puréed

• 2 green chillies (slit in the center)

• 1 tbsp garlic chopped finely

• 1 tbsp ginger chopped finely

• 1 bay leaf

• 1 inch cinnamon stick

• 2 green cardamom

• 2 tbsp cashewnuts

• 1/4 tsp asefodita

• 1 tsp jeera ( cumin seeds )

• 1/2 tbsp chilli powder

• 1 tbsp coriander powder

• 1 tsp garam masala

• 1 tbsp kasuri methi (dried fenugreek leaves)

• some chopped coriander leaves

• salt as per taste

• 1/4 cup fresh cream

• oil for shallow frying

Method:

1. Cut the paneer into cubes.

2. Peel, wash and slice the onions very finely.

3. In a kadai heat some oil and shallow fry the paneer till golden brown on both sides. Remove and keep aside for future use.

4. In the same oil fry the cashewnuts and then the sliced onions in batches till crispy and brown in colour. Do not over fry the onions and make it black otherwise the gravy will become bitter.

5. In a grinder grind the cashewnuts and fried onions together to form a fine paste. Remove in a bowl and keep aside.

6. In a kadai heat 3-4 tbsp oil add the jeera when it splutters then add the asefodita, bay leaf, cinnamon stick, cardamom, garlic and ginger and sauté for a second. Then add the chilli and coriander powder with 1 tbsp water and cook for a second then add the tomato puree. Cook on medium to low flame till drops of oil is seen on the sides. Add the salt, kasuri methi, garam masala, onion paste and 2 cups water. Cook on low flame till the gravy thickens. Then add the paneer and fresh cream stir and remove from flame.

7. Remove in a serving bowl and garnish with some chopped coriander leaves.

Enjoy this delicious Handi Paneer with roomali roti, chapati, naan or kulcha.