Monday, May 23, 2011

Golden paneer in spinach and cashew gravy

I was planning to make paneer bhurji when I realized that I had some spinach and sweet peppers that had to be used so instead of making paneer bhurji the traditional way I sauteed some paneer with sweet peppers and served it over a gravy made with sweet onions cashews and spinach leaves. It turned out quite well.

1 cup paneer crumbled
1/2 cup chopped sweet peppers
handful of baby spinach leaves
1 large sweet onion (chopped)
1 large clove of garlic (grated)
2 slit green chillies
1/4 cup cashews soaked in water
3-4 cloves crushed
1/2 tsp shahi jeera
turmeric, black pepper, salt

Heat some oil in a pan and add shahi jeera. Once it starts spluttering add the crushed cloves, green chillies
and onions. Cook on medium heat till the onions start getting golden brown. Now add the grated garlic and stir for a minute. Remove from heat and grind it along with the soaked cashews and baby spinach leaves.
In the same pan cook the crumbled paneer and sweet peppers. Season the paneer with a little turmeric, black pepper and chaat masala. Cook till the paneer gets golden edges and the raw smell of turmeric goes away.
 Once the paneer is done keep it aside and pour the ground mixture of onions, spinach and cashews back in the pan. Cook for 5 minutes and mix the paneer in it.

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