This recipe is an adaptation of a street food video posted on Facebook. Adraki Dhania Paneer in UP style. It looked very tempting that I had to give it a try.
But the catch here is that the cook in the video used onion-tomato paste with some spice blend of which he was secretive about. So I had to make my own masala blend as a substitute and hence this is an adapted recipe. And yes, there was lots of butter – which I have definitely reduced.
Ginger and coriander is first fried in oil for the maximum flavour. And then the rest of the easy steps follows. Well, if you have some sort of masala blend ready it is faster to whip up this curry, else a little extra time is needed for the onion-tomato paste.
So, let’s get started with the recipe.
Heat some oil in a pan on medium heat. Lower the heat, add cumin seeds, cardamom pods and cinnamon stick and fry.Add onions and fry till it turns golden.Add tomato and dry powders, little salt and mix well.If the mixture feels dry add 1-2 tsp of water, mix and close the lid.Let the tomatoes cook till soft and mushy.Once done, let it cool and then blend to a fine paste.
Heat the pan, add oil and butter. On low heat, add ginger and coriander and fry well for a minute .
Add cashew paste and freshly blend paste and mix well. Adjust salt and 2 tbsp water. Cover and cook well till oil separates – around 4-5 minutes .
Add paneer cubes and mix gently. Switch off the flame, finish with cream and more coriander.
- Onion 1 large
- Tomato 2 medium
- Red chilli powder 2 tsp
- Turmeric powder 1 tsp
- Coriander powder 1tsp
- Cumin seeds 1 tsp
- Cardamom pods 2
- Cinnamon stick 1/2 inch
- Oil 1 tbsp
For the gravy
- Paneer 100 grams
- Ginger 1 inch
- Coriander 1 small bunch or half cup chopped
- Cashew paste 2 tbsp
- Kasoori methi 2 tsp
- Kitchen king powder 2 tsp
- Fresh cream 1 tbsp
- Oil 2 tsp
- Butter 2 tsp
- Salt to taste
- Heat some oil in a pan on medium heat.
- Lower the heat, add cumin seeds, cardamom pods and cinnamon stick and fry.
- Add onions and fry till it turns golden.
- Add tomato and dry powders, little salt and mix well.
- If the mixture feels dry add 1-2 tsp of water, mix and close the lid.
- Let the tomatoes cook till soft and mushy.
- Once done, let it cool and then blend to a fine paste.
- Wash ginger thoroughly and peel, Finely chop it.
- Clean coriander under running water and chop it finely.
- Roughly chop tomato and onions.
- Cut paneer to desired shape .
- Once again heat the pan, add oil and butter.
- On low heat, add ginger and coriander and fry well for a minute .
- Add cashew paste and freshly blend paste and mix well.
- Adjust salt and 2 tbsp water.
- Add Kitchen king masala and Kasoori Methi powder.
- Cover and cook well till oil separates – around 4-5 minutes.
- Add paneer cubes and mix gently.
- Switch off the flame, finish with cream and more coriander.
- Cashew paste – Soak handful of cashew nuts in warm water for 20 minutes. Blend to a fine paste adding 1-2 tsp of water.
- Onion-tomato paste – Above given masala blend is a sample and can be altered to suit your preferences. This masala can be used without blending it to a paste. But make sure that onion and tomato both are cooked so well that it resembles a paste.
- Kasoori methi – If you have dried fenugreek leaves, then slightly heat it in a pan till aromatic. Then crush the leaves between your palms for powder.
- Fresh cream can be skipped.
- Paneer cubes can be pan fried before using it in gravy.
- I have also added grated paneer to the gravy, it is optional and can be skipped. it gives more body to the gravy.