Ingredients:
Paneer – 350 gms, cut into triangles
Oil – 5 tblsp
Yellow Mustard Seeds – 1/2 tsp
Black Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chillies – 2 to 4
Bay Leaf – 1
Cinnamon Sticks – 2
Curry Leaves – 10
Garlic – 1 tsp, crushed
Ginger Paste – 1 tsp
Onions – 1 cup, finely chopped
Tomatoes – 1 1/2 cups, grated
Salt to taste
Turmeric Powder – 1/4 tsp
Nutmeg Powder – 1/4 tsp
Mace Powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Shahi Paneer Masala – 1/2 tsp
Carrots – 2 tblsp, finely chopped
Beans – 2 tblsp, finely chopped
Capsicum – 2 tblsp, finely chopped
Coconut – Cashew Nut Paste – 1/2 cup
Drained Yogurt – 1/2 cup
Water – 2 cups
Cream – 1 tblsp, to garnish
Method:
1. To make the coconut-cashew nut paste, soak 1/2 cup fresh coconut and 1/4 cup cashew nuts in 1 1/2 cups of warm water for 10 minutes. Grind to a paste and keep aside.
2. Heat 2 tblsp of the oil in a shallow, non-stick pan.
3. Fry the paneer triangles till golden brown and then soak them in warm water for 5 minutes. Drain.
4. Heat the remaining oil in a sauce pan.
5. Add the spices.
6. Add curry leaves, ginger and garlic.
7. Add the onions. Saute until they turn light brown.
8. Add the tomatoes and cook until they soften.
9. Season with salt, turmeric, nutmeg, mace and chilli powders along with shahi paneer masala.
10. Add the carrots, beans and capsicum and stir in the coconut paste and yogurt.
11. Add the water and simmer on medium heat for 5 minutes to make a smooth gravy.
12. Stir in the paneer.
13. Cook for another 2 minutes and then transfer to a serving dish.
14. Garnish with a swirl of cream and serve hot.
