Ingredients

• paneer made of 1 ltr milk
• 100 g - cashew nuts
• 2 tbsps - finely ground coconut
• 100 g - tomatoes, blanched and sliced
• 2 - bay leaves
• 1/2 tsp - each of sugar and turmeric powder
• 1 tsp - garam masala
• 2 tbsps - curds
• a few sprigs of coriander leaves
• salt and chilli powder to taste

How to Make Paneer and Cashew Nut Curry

• Cut paneer into small pieces and fry to a red colour.
• Wash and soak cashew nuts in water for 1 hour, then drain out the water.
• Heat 2 tbsps oil and add all the spices, bay leaves and coconut and fry for 5 minutes.
• Put in tomatoes and curd, sugar and salt and cook till dry.
• Cover with water, bring to a boil, reduce heat and add cashew nuts and cook till the gravy turns a little thick, add the paneer and simmer gently for 5 minutes.
• Remove from fire and garnish with coriander leaves.