Paneer Mutter

Paneer Mutter
1 cup paneer cubes (cottage cheese)
1/2 cup green peas
10 Cashew nuts
1/3 cup fresh cream
1 cup chopped onions
1/3 cup tomato puree
1 tsp ginger paste
1 tsp garlic paste
2-3 chopped green chillies
1/2 tsp turmeric powder
1/2 tsp Cumin seeds
2-3 cloves
1 Bay leaf
1 cinnamon stick
1 star Anise
1/2 tsp garam masala
2-3 tbsp oil
1/4 cup water
Coriander leaves for Garnish

PreparationIn a blender combine cashews and tomato puree to make a thick silky puree. Keep aside. In a deep bottomed pan heat oil on medium heat, add cumin seeds. While they splutter add cinnamon, cloves and bay leaf. When they start spreading the aroma into your kitchen, add ginger-garlic paste, green chillies and fry. Then add onions and fry till translucent. Add Paneer cubes and peas to fry for 2 minutes. Now, add the cashew-tomato paste, turmeric, salt and garam masala and fold in together all the ingredients.

You can see the oil separating out of the gravy. Add 1/4 cup water as the cashew paste intends to thicken. simmer the heat and add heavy cream. If you are calorie conscious you can also add 1/3 cup of plain whole milk. Leave the gravy on medium low heat for 5 minutes and remove from heat. Garnish with chopped coriander leaves. Paneer mutter goes great with naan or Jeera pulao.

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