Ingredients:
Paneer – 350 gms, cut into three slabs, lengthways
Oil – 5 tblsp
Cashew Nuts – 1/2 cup
Melon Seeds – 1/4 cup
Carrots – 1/2 cup, finely chopped
Beans – 1/2 cup, finely chopped
Capsicum – 1/2 cup, finely chopped
For the Gravy:
Green Chillies – 1 tsp, chopped
Garlic – 1 tsp, crushed
Ginger – 1 tsp, grated
Onions – 1 cup, finely chopped
Drained Yogurt – 1/2 cup
Salt to taste
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Dry Fenugreek Leaves – 1 tsp
Garam Masala – 1/2 tsp
Chaat Masala – 1/2 tsp
Water – 2 cups
Saffron – 1/2 tsp
Cream – 1/2 cup
Boiled Peas – 1/2 cup, to garnish
Method:
1. Heat 3 tblsp of the oil in a non-stick pan.
2. Saute the paneer till they turn golden brown on all sides. Remove and keep aside.
3. Soak cashew nuts and melon seeds in warm water for 10 minutes and grind to a smooth paste.
4. Heat 1 tblsp oil in a kadai.
5. Add the carrots, beans and capsicum.
6. Stir fry for 2 minutes and then remove the vegetables. Keep aside.
7. Add the remaining oil.
8. Add the carrots, ginger, garlic, onions and saute until light brown.
9. Stir in the tomatoes and cook until the oil comes to the surface.
10. Add the cashew nut paste and yogurt.
11. Season with salt, chilli and cumin powders, fenugreek leaves, garam masala and chaat masala.
12. Add the water.
13. Bring to a boil and then simmer the gravy for 2 to 3 minutes.
14. Blend in the saffron and cream and remove the pan from the stove.
15. Arrange the paneer slabs in alternate layers with the vegetables.
16. Pour the gravy over the paneer and allow it to flow around and into the dish.
17. Garnish with the peas.
18. Serve hot.
