NAWABI/ MUGHLAI STYLE PANEER GRAVY

This dish is simple and rich with the addition of dried nuts and cream. The gravy is smooth, creamy and utterly delicious!

You can add in milk, more yoghurt or reduce the cooking cream as per your like. they all add to the creaminess of the gravy.

Goes best with chapathis, parathas, idyappam or any Indian flat bread. 

INGREDIENTS:

to saute and puree:

oil - 1 tbsp

cinnamon - 1/2 inch piece

cardamon - 2

cloves - 2

onion, cubed - 1 big

cumin seeds - 1 tsp

cashewnuts - 12

almonds - 10

green chillies - 2

salt

for the curry:

butter - 2 tbsps

ginger garlic paste - 1/2 tbsp

yoghurt, lightly whisked  -2 tbsps

pepper powder - 1/2 tsp

coriander powder - 1 tsp

kasuri methi - 1/2 tbsp

cooking cream - 1/4 cup

paneer/ cottage cheese, cut into 1 inch cubes - 250 g

garam masala - 1/4 tsp

salt to taste

saffron - pinch (optional)

PROCESS:

• Blanch the almonds in hot water for 15 minutes and remove and discard the skin.
• To saute and puree- In  a wok, heat the oil. 
• Add in the cinnamon, cloves and cardamoms.
• Next, add in the cumin seeds.
• Once they start to splutter, add in the onions, green chilies and salt and saute.
• After a minute add in the cashewnuts and almonds and saute further.
• Add in 1/2 cup of water. close the lid and let in simmer on low flame for a few minutes till the onions have cooked and become soft.
• Now switch off the flame and let it cool. 

• Once cooled, transfer to a blender jar. If there is very little water in the onion mixture add 1/2 cup water and blend to a smooth paste.
• Strain the puree so we are left with a smooth paste.
• Return the pulp back to the blender adding 1/2 more cup of water and blend again.
• Strain again. Keep the puree aside. Discard the pulp.
• Now to make the gravy- (on low flame) In the same wok, heat the butter.
• Add in the ginger garlic paste and saute for about 30 seconds.
• Next, add in the onion and nuts puree and mix well. Simmer and bring to a boil.
• Add in the yoghurt and mix well.
• Add in the pepper powder and coriander powder and stir.
• Next,add in the kasuri methi and stir for about 10 seconds.
• Then add in the cooking cream.
• After a minute, add in the paneer cubes. Cover and close for a minute.
• Then add in the garam masala and cook for another minute. Check for salt and add the required amount.
• Lastly, add in the saffron and switch off the flame. Cover and let it sit for a few minutes before serving.

NOTES:

• This gravy must always be cooked on low flame as the only gravy here is the puree mixed with some water. So the gravy level will go down quickly and easily. 
• You can also add 1/2 cup milk to the puree while cooking the gravy. (if you need more gravy)