Soft Indian cottage cheese cubes bathed in a velvety smooth, rich tomato butter gravy infused with cashew cream and dried fenugreek.
Ingredients
14 oz fresh paneer (cut into cubes)
4 large ripe tomatoes & 1 onion
15 whole raw cashews (soaked & pureed)
3 tbsp butter & 1/4 cup heavy cream
1 tsp Kashmiri red chili & garam masala
1 tbsp Kasuri methi
Instructions
Boil tomatoes, onions, and cashews together for 10 minutes, then blend into an ultra-smooth puree.
Melt butter in a pan; add Kashmiri chili and pour in blended tomato-cashew puree.
Simmer for 10 minutes until sauce thickens and releases aroma.
Gently slide in paneer cubes; stir in heavy cream and crushed Kasuri methi.
Simmer 3 minutes and serve with warm garlic naan.
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👨🍳 Cooking Instructions
Boil tomatoes, onions, and cashews together for 10 minutes, then blend into an ultra-smooth puree.
Melt butter in a pan; add Kashmiri chili and pour in blended tomato-cashew puree.
Simmer for 10 minutes until sauce thickens and releases aroma.
Gently slide in paneer cubes; stir in heavy cream and crushed Kasuri methi.
