Nawabi Paneer Curry.

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Recipe Source Mallika Badrinath Cook Book.

This single dish with roti or Pulao will make a dinner a wonderful feast . A rich gravy with mild taste with Paneer and vegetables the guest raise their brows.

Ingredients:

Paneer -200 gms
Cooked green peas – 1 cup
Garlic- 4 flakes
Chopped Cashew- 2 tbls
Ginger – 1 inch piece
Onion -1 big
Coconut Milk-1/2 cup
Ghee – 4 tbls
Green chillies- 4 to 6 chopped
Bay Leaf – 2
Whipped curd – 3 tbls
Coriander leaves – ½ bunch
Whipped cream – 4 tbls
Salt – to taste.

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Cumin seeds – ½ tsp
Cloves -4
Turmeric powder – ½ tsp
Cardamom – 5
Chilli Powder – 1 tsp
Grated Coconut – ½ cup.

Method:
Cut paneer into cubes and if needed deep fry .
Soak cashew in boiling water for 1 hour.
Heat ghee and fry onions till brown , add ginger garlic paste , Bay leaf , ground masala and fry well. Add green chillies , coconut extract , curd , cashew , paneer , peas , salt and coriander leaves .
Simmer for 10 minutes and add whipped cream (if available ) and bring to boil. Serve hot with Chapattis or pulao.

Tips:
i used carrot, baby corn too to infuse more vegetables.. While adding salt reduce it to half as this dish is sensitive to salt .Cloves can be reduce to half quantity if you do not like the strong flavour.
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