Ingredients

• 200 g - paneer
• 75 g - cashew nuts
• 50 g - poppy seeds (khus khus)
• 100 ml - butter
• 100 ml - fresh cream
• 100 g - chopped onion
• 2 - tomato, chopped
• 2 tsp - jeera
• 2 tsp - chilli powder
• 2 tsp - coriander powder
• 1 tsp - turmeric powder
• 1 tsp - sugar
• Salt - to taste
• Oil - as required
• 2 tsp - kasoori methi, roasted and crushed
• 100 g - coriander leaves

How to Make Paneer Jalnawabi

• Fry paneer in oil and drain onto an absorbent paper (optional, as paneer can also be used as is, without frying).
• Heat butter in a pan and splutter the jeera. Saute, the onions and tomatoes, till brown in colour.
• Add cashew nuts, poppy seeds and saute, for a while.
• Add chilli powder, coriander powder, turmeric powder and fry for a minute. Switch off the heat and let it cool.
• Grind the mixture into a fine paste. Transfer back into the pan and let it boil.
• Add cream, salt and sugar. Once the mixture starts to bubble, add the crushed kasoori methi and stir well.
• Add the paneer pieces and let it cook, on low heat, for a minute or two.
• Switch off the heat and transfer to a serving dish.
• Garnish with chopped coriander. This gravy goes well with all kinds of Indian breads.
• Recipe Courtesy: Mareena's Recipe Collections