Ingredients
serves: 5 – 6
- 1 kg (2.2 lb) Cottage cheese (paneer), cut into fingers
- 5 tbsp (75 ml) 2 fl oz Vegetable oil
- 6 Cloves (laung)
- 2 Bay leaves (tej patta)
- 3 Cinnamon (dalchini), 1 inch sticks
- 6 Green cardamom (choti claichi)
- 1 cup (300 g) 11 oz Onion paste
- 2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
- 2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
- 2 tsp (4 g) Red chilli powder
- 1/2 tsp (1 g) Turmeric (haldi) powder
- 1 tsp (1 1/2 g) Coriander (dhaniya) powder
- 2 tsp (20 g) Cashew nut (kaju) paste
- Salt to taste
- a few drops Red food colouring
- 1 1/2 cups (250 g) Yoghurt (dahi), whisked
- 1/2 cup (125 ml) 4 fl oz Water, warm
- 2 tsp (6 g) Sugar
- 1/2 cup (100 ml) 3 1/2 fl oz Cream
- 1 tsp (2 g) Garam masala
- 1/2 tsp (1 g) Green cardamom powder
- 1 tsp (3 g) Mace (javitri) powder
- 3 drops Vetivier (kewda)
- a few strands Saffron (kesar), dissolved in 1 tbsp milk
- 1 tbsp (4 g) Green coriander (hara dhaniya), chopped
- Heat the oil in a pan; add cloves, bay leaves, cinnamon sticks, and green cardamom. Saute on medium heat. When they begin to crackle, add the onion paste and stir-fry for 2 – 3 minutes.
- Stir in the ginger and garlic pastes, red chilli powder, turmeric powder, coriander powder, cashew nut paste, salt, and red colour.
- Add the yoghurt, warm water, and sugar. Bring the mixture to a slow boil and then simmer until the oil separates.
- Let the curry cool, remove the whole spices and blend to a smooth consistency.
- Reheat the curry, stir in the cream, garam masala, cardamom powder, mace powder, vetivier, and saffron mixture.
- Add cottage cheese and cook further for 5 minutes.
- Serve hot garnished with green coriander.
