paneer kaju pasanda

Ingredients:INGREDIENTS
Cottage cheese (paneer)400 grams
Cashewnuts15-20
Onions2 medium
Coconut2 inch piece
Ginger1 inch piece
Garlic2-3 cloves
Fresh coriander leaves a few sprigs
Kashmiri red chillies5-6
Poppy seeds 1 tablespoon
Cumin seeds1 teaspoon

Coriander seeds1 tablespoon
Cloves2
Cinnamon1 inch stick
Sunflower seeds (charoli/chironji)2 tablespoons
Oil 3 tablespoons  to deep fry
Tomato puree1 cup
Sugar1 teaspoon
Salt to taste
Fresh cream1/2 cup

Recipe:

 

• Cut cottage cheese into one and a half inch sized cubes.
• Heat sufficient oil in a kadhai and deep-fry the cottage cheese cubes till light golden.
• Drain onto an absorbent paper and set aside.
• Deep-fry cashewnuts in the same oil till light golden. 
• Drain onto an absorbent paper and keep aside. 
• Peel, wash and roughly chop onions. 
• Wash and roughly chop the coconut. Peel, wash and roughly chop ginger and garlic.
• Clean, wash and roughly chop coriander leaves.
• Remove stems and dry roast Kashmiri red chillies along with poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon.
• Combine onion, coconut, ginger, garlic, coriander leaves, Kashmiri red chillies, poppy seeds, cumin seeds, coriander seeds, cloves, cinnamon and sunflower seeds and grind to a paste using a little water.
• Heat three tablespoons of oil in a kadai, add the ground paste and fry for four to five minutes till it emits a nice aroma or till oil leaves the masala. 
• Add tomato puree, sugar, salt and half cup of water and continue to simmer on low heat for10  to 15 minutes or till gravy is thick. 
• Add the fried cottage cheese and cashewnuts and cook further for a minute. 
• Gently stir in the fresh cream and serve hot.
• and enjoy the taste,really delicious 

I