Paneer  Pasanda

Ingredients (for 3-4 servings)

For paste

200 gram paneer (cottagte cheese) cubes

For the onion and cashew paste

2 medium onionsroughly chopped

5 cloves of garlic (lehsun)

1/2 inch piece of ginger (adrak)

2 tbsp cashewnuts (kaju)

For the brown onion paste

2 onions, sliced

Oil for deep-frying

Other ingredients

1 tsp chilli powder

1/2 tsp garam masala

1 cup fresh curds (dahi), whisked

salt to taste

2 tbsp oil or ghee

For the garnish

2 tsp fresh cream

Method (how to make paneer pasanda)

For paste

Boil the onions in 1 cup of water until soft and grind with garlic, ginger and cashewnut in to a smotth paste.

For the brown onion paste

Heat 1 cup oil in a wok deep fry the onions in oil until golden brown, drainand grind into a fine paste in a blender using a little water.

Heat 2 tbls oil or ghee in a pan. add the onions and cashew paste and cook over a slow flame for few minutes.Add the chilli powder and garam masala, mix well and cook till the oil separates from the gravy.

Switch off the fire and add the curds and mix well.

Now cook in the simmer flame for 5 to 6 minutes, while stirring continuously.

Add the brown onion paste, paneer and salt and simmer for another 2 minutes.

Garnish with the cream and serve hot with nan or chapati.