Cashew nuts - a handful
( soak it in hot water for 10 minutes)
Roma tomatoes - 2
Curd - 1/8 cup
( make sure its not sour)
Oil - 1 tbsp
Jeera / Cumin seeds - 1/2 tsp
Paneer cut into finger size - 6 oz
Coloured capsicum cut into strips- 3 cups
Sliced onions - 1/2
Tomato - 1
( remove seeds and cut into thin strips)
Ginger and garlic paste - 1 tsp
Heavy cream - 2 tbsp
Crumbled khoya - 1 tbsp
Red chilly powder - 3/4 tsp
Coriander powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Jeera powder - 1/4 tsp
Oil 1 tbsp
( to slightly saute onion,tomato and capsicum)
Heat 1 tbsp of oil and saute onion , capsicum and tomato till colour changes ,do not over fry and loose the crunch. Keep it aside.
In the same pan add 1 tbsp oil and temper it with jeera,
Lower the flame and add the dry masala powders and ginger / garlic paste saute till raw smell has disappeared. Do not burn them.
Immediately pour the ground masala and saute till oil separates the masala.
Keep stirring otherwise there are chances of curdling.
Pour some water and cook the gravy till thick.Add the sauted onion,capsicum,tomato and panner give a mix cook for a minute and switch off the stove.
Lastly add the cream and khoya and serve as a side dish for roti or Jeera rice.
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