Indian Cashew Paneer Curry Food

BASIC INDIAN CURRY WITH PANEER

Steps:

• Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
• Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
• Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.

INDIAN CASHEW PANEER CURRY

Steps:

• Cooking the onions -> To a wok, add oil and let heat for a minute on medium low flame. Add thinly sliced onions and cook on low flame until they are caramelized and just begin to pan fry. They should be light golden brown in colour.
• Tomato gravy -> While the onions are cooking, add chopped (fresh) tomatoes (see notes) with cashews and ginger to a food processor or blender and puree until a smooth paste is formed. Now add this mixture to the pan fried caramelized onions and cook until the tomato sauce (gravy) thickens. Roughly 6-8 minutes on medium low flame. Keep stirring consistently.
• Crunchy pan fried paneer -> While the sauce thickens... to a hot pan, add cubes of paneer with a couple of tablespoons of oil and cook until all sides of cubed paneer are crispy brown.
• Spices -> Once the sauce (gravy) and paneer is ready. Add salt, chili powder, milk, ketchup and cardamom powder to the gravy. Mix and cook for a few minutes until a smooth, thick gravy is formed. Add pan fried paneer, mix well. Add dried fenugreek leaves (kasoori methi) and cook for about 2 more minutes. Serve hot with rice.