Paneer in creamy almond sauce
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Loading... Ingredients
- 200 g paneer, cubed
- flour to coat
- 50 ml oil
- 15 ml (2 tbsp) mustard seeds
- 5 ml (1 tsp) jeera (cumin) seeds
- 1 1/2 onions, finely sliced
- 1 green chilli chopped
- 3 curry leaves
- 5 ml (1 tsp) ground coriander
- ½ tsp garam masala
- ½ tsp ground ginger
- 1 tsp ground garlic
- 20 ml (4 tsp) almond and cashew nut paste
- 60 ml (4 tbsp) chopped fresh coriander
- 300 ml fresh cream
- Spekko India Gate Classic Basmati Rice to serve
- toasted almonds to garnish
Method
- Lightly coat paneer in flour and fry in a non-stick pan until just crispy. Set aside.
- Heat the oil and add the mustard seeds allow popping. Then add the cumin seeds.
- Add the chopped onions, green chilli and curry leaves and sauté for 3-4 minutes
- Add coriander, masala, ginger, garlic, 2 tablespoons chopped coriander and almond paste. Simmer, then add 100 ml of the cream and salt.
- Blend to a sauce, using a stick blender.
- Add remainder of cream, simmer and add the paneer.
- Garnish with fresh coriander and serve with Spekko India Gate Classic Basmati Rice and toasted almonds.
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