Paneer Reshmi Handi

Contains: dairy·tree nut

• Bay leaf

  1 pc

• Butter

  20 g

• Cashews

  35 g

• Coriander powder

  4 g

• Cream

  50 ml

• Curd

  whisked

  80 g

• Dried fenugreek leaves

  2 g

• Garam masala

  2 g

• Ginger-garlic paste

  16 g

• Green cardamom

  2 g

• Oil

  20 ml

• Onion

  chopped

  130 g

• Paneer

  cubed

  200 g

• Salt

  to taste

• Turmeric powder

  1 g

• White pepper

  1 g

Add to Cart

Flavor profile

Method

1. 1Boil onion with cashews until soft, then blend to a smooth paste.
2. 2Heat oil and butter in a handi with cardamom and a bay leaf.
3. 3Add ginger-garlic paste and fry until the raw smell goes.
4. 4Add the onion-cashew paste and cook gently until pale golden.
5. 5Stir in coriander powder, white pepper and a pinch of turmeric.
6. 6Whisk in yogurt on low heat, stirring to keep it smooth.
7. 7Pour in 120 ml water and simmer into a glossy gravy.
8. 8Add paneer cubes and cook covered on low for 8 minutes.
9. 9Finish with cream, garam masala and crushed kasuri methi, then serve hot.