Paneer-do-pyaz

Ingredients

1. Paneer – 250 gm

2. Oil – 2 tbsp

3. Shahi jeera – 1 pinch

   Cumin seeds – 1 pinch

4. Onion – 1.5 – 2 cups, finely chopped

    Turmeric powder – 2 pinches

5. Ginger-garlic paste – 1.5 tsp

    Green chilies – 2, diagonally sliced

6. Chilly powder – 3/4 tsp

   Coriander powder – 1 tbsp

7. Tomato – 1 small, cubed

    Bell pepper – 1/4 cup, cubed

8. Hot water – 3/4 cup

9. Onion – 1/2 cup, cut into large cubes

    Kasoori methi – 1 tsp

10. Roasted cashews – 8 – 10, coarsely ground in a mortar and pestle/mixie or coffee grinder

11. Fresh cream / half and half or whole milk – 3 tbsp (optional)

12. Cilantro – To garnish

Method

1. Grind tomato and bell pepper to a paste. Set aside.

2. Heat oil in a heavy-bottomed pan at medium heat. Splutter shahi jeera and cumin seeds. Next add finely chopped onion and turmeric powder. Saute for 5 – 6 minutes. Add ginger-garlic paste, sliced green chilies and cook for 1 minute. Bring down the heat. Add chilly powder and coriander powder. Saute until raw smell leaves. Add ground tomato and bell pepper. Cook for 4 – 5 minutes until oil separates. Add 3/4 cup hot water. Bring to a boil. Add large onion cubes and kasoori methi. Cook for 2 minutes. Add paneer pieces, powdered cashews and mix well. Cook for a few minutes. Add fresh cream and mix well. Garnish with cilantro. Serve with chapathis/ pulav etc.

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