Paneer Pepper Masala
Ingredients
- 200 - 250 gms Paneer
- 2 med - big Onion sliced
- 1/2 tbsp each Chopped ginger and garlic
- 2 Green chilli
- 3/4 - 1 tsp Whole black pepper
- 1/2 tsp Cumin seeds
- 2 - 3 Cardamom crushed
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1/4 - 1/2 tsp Cumin powder
- 2 tsp Coriander powder
- 3/4 - 1 cup Thin coconut milk
- 8 - 10 Cashew nuts soaked in hot water for 10-15 mins
- 1 tbsp + 2 tsp Oil or Ghee I used ghee
- Salt
- 1 - 2 tbsp Chopped coriander leaves
Instructions
- Heat 1 tbsp oil or ghee in a deep and wide pan. Add sliced onion and cook till it browns.
- Add chopped ginger, garlic, green chilli and whole black pepper. Cook for 3-4 mins or until the raw smell goes. Remove from fire and let it cool for 15 - 20 mins.
- Grind the above mixture with 2-3 tbsp water to a smooth paste.
- In the same pan, add 2 tsp oil / ghee and add cumin seeds and cardamom. Add the ground masala with 1/4 cup water and cook for 2 - 3 mins.
- Add turmeric, coriander, garam masala and cumin powder. Mix well and cook for 2 - 3 mins, till the raw smell goes and oil starts appearing.
- Add paneer pieces and mix well. make sure the paneer is coated with masala.
- Add 3/4 - 1 cup thin coconut milk. Bring it to boil. Reduce the flame, cover and cook for 8 - 10 mins, till the gravy becomes thick.
- Grind the soaked cashew nuts to a smooth paste.
- Remove the pan from fire and add the cashew paste gradually (this is done to avoid curdling of the gravy). Mix gently, bring back to fire. Cook on lowest flame for 4 - 5 mins.
- Add chopped coriander leaves. Serve hot with rice or roti.
