Paneer Peshwari (Paneer or Indian Cottage Cheese Cooked in Cashew Onion Gravy)

There are variety  of delicious  paneer  dishes that you come across  in restaurant'  menu card,mainly in North Indian Restaurent...Paneer Peshewari is one of them. Paneer Peshawrai is a creamy,rich  paneer (Indian cottage) dish cooked in Peshawari style. Peshawar,a frontier state in Pakistan.. is popular of its exotic, rich, creamy and spicy foods.
The main ingredients  of this dish is freshly crushed coriander seeds and dry red chillies which gives a nice aroma  and  differentiate it from  other paneer dish.



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Author - Moumita 
Preparation Time - 10 Minutes 
Cooking Time - 20 Minutes 
Servings - 4
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Ingredients :-

Onions.- 2 (cut into halves)

Paneer -250gm (cut into small cubes).

Ginger Garlic Paste -1 teaspoon

Green chilli paste- of 2 chilies

Red chillies-2

Coriander seeds-1 tablespoon 

Fresh cream-2 tablespoon (for cooking ) 1 teaspoon  (for garnishing ) 

Cashew Paste - 2 tablespoons (soaked 6 -8 cashew  nuts   into warm water and then make a fine paste adding  little bit water )

Green  Cardamom-2

Bay leaf-1

Cinnamon stick -1inch

Kasoori methi -1/2 teaspoon

Garam Masala Powder - 1/2 teaspoon

Yoghurt-2 tablespoons  (beaten with 1 teaspoon water)

Green Capsicum or bell paper -1 (cut into thin  sliced )

Ghee-1teaspoon 

Oil-1/4cup

Salt to taste

Sugar-1/2 teaspoon 

Almonds -4 (soaked, peeled  and cut into thin slices)(for garnishing 

Chopped Coriander leaves - 1 / 4cup 

Method

Add 1/2cup water in a heat proof bowl..bring it to boil..when the water will start boiling..add haled cut onions..cook for 5 minutes on medium flame.switch off the gas..remove onions from heat..strain the water..and grind the boiled onions to make a fine paste.

Dry roast coriander seeds and red chilli and grind to make a fine powder .

Heat oil  in a pan , add bay leaf,green cardamom and cinnamon stick...

add  onions paste...Fry till onions are soft and light brown.

Add  ginger  garlic paste  and green chilies paste..and cook until  the  raw smell of masala  goes away.

Add dry roasted  coriander powder and red chillies powder.  Cook until oil gets separated.

Now add the sliced green capsicum or  bell peppers.

Add salt and sugar..

Add 1/2 cup of water and  bring it to boil on high flame ...when water will  start boiling. .simmer the heat  on medium..cover with lid.. cook for 3-4 minutes until gravy   be semi thickened .

Open the lid..add paneer cubes..mix well with gravy.

Add  cashew paste, cream and the kasthuri methi ,garam masala powder and 1 teaspoon ghee. Cover with lid and cook for 2 minutes.

Switch off the heat, transfer into a serving bowl. .garnish with chopped coriander leaves,1tablespoon  cream and sliced almonds or badam flakes.

Tips:-
Some restaurant  make it in white gravy and some Restaurant   make it in red gravy.My daughter  loves  white gravy,so I cooked it in white gravy.If you want,you can make it in red gravy by adding 1 chopped  tomatoes  and a pinch of turmeric  powder.