PANEER PESHAWARI

Peshawar is the capital city of Khyber Pakhtunkhuwa, Pakistan. Pesahwar is known for behing the center of Pashtun Cuisine. Pashtune Cuisine is largely based on cereals like wheat, maize, barly and rice. It includes different meat dishes like lamb, beef, chicken and fish. Extensive use of dairy products, dry fruits, nuts etc is the magic of Pashtun Cuisine. Paneer Peshawari is a part of this Pashtun Cuisine. Here I am with yet another finger-licking Paneer curry- Paneer Peshawari…!!! If you are looking for an easy paneer curry, then paneer peshawari is your go-to recipe. It is a delectable paneer dish cooked in Pashtun style of cooking. A rocking Indian gravy recipe that takes very less time you make it. Paneer Peshawari is delicious paneer dish in Peshawari style. Peshawri paneer, cubes of paneer cooked in a lip-smacking onion paste and cashew paste and finished with cream. The sliced onion and capsicum add crunchiness to the dish and compliments the softness of the paneer. Kasoori Methi gives a nice flavour to this dish. We always used to eat it in restaurant. That gave me an idea to re-create its recipe at home. It came out awesome and the taste was unique. Try it at home. It is very easy to cook.

INGREDIENTS:

200 gms Paneer Cubes

1 Capsicum, cut in to big chunks

1 Onion, cut in to big chunks

1 teaspoon Kasoori Methi

1-2 Bay Leaf

½ teaspoon Cumin Seeds

½ Cup Milk

¼ Cup Cream

½ teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder

1/2 teaspoon Garam Masala Powder

1 teaspoon Coriander Powder

Salt as needed

1 tablespoon Oil

1 tablespoon Butter

Chopped Coriander

For Onion Paste:

1 Big Onion, chopped

5-6 Garlic Cloves

½ “ Ginger Piece

2-3 Green Chillies

For Tomato Paste:

3 Tomatoes, chopped roughly

10-12 Cashews, soaked for 10 minutes in hot water

A pinch of crushed Kasoori Methi for garnishing

METHOD:

STEP 1 – Add" onion paste" ingredients in a mixer jar and make a fine paste with it. Transfer it in a bowl and keep aside.

STEP 2 – Add tomato and soaked cahsews in a mixer pot and make a smooth paste. Transfer in a bowl. Set it aside.

STEP 3 – Heat a pan with oil in it. Crackle cumin seeds and add bay leaf in it.

Roast for few seconds and then add butter in it. Let it melt.

STEP 4 – Now add onion paste in it and roast well till raw smell vanish.

STEP 5 – Add turmeric powder, red chilli powder, coriander powder, salt and mix well.

Cook it for 2-3 minutes.

STEP 6 – Then add tomato-cashew paste in it and mix well. Cook it well until oil starts floating.

STEP 7 – Add chopped capsicum and onion chunks in it and mix it well.

Let the veggies cook for next 3-4 minutes. Then add 1 teaspoon Kashmiri red chilli powder, garam masala powder and 1/2 teaspoon roasted and crushed kasoori methi. Mix well.

STEP 8 – Then add milk in it and give a nice mix. Cook for 1-2 minute.

STEP 9 – Add paneer cubes in the curry and gently stir it.

If needed add more water to get desired consistency of the curry.

Add cream here and mix it well.

STEP 10 – Add garam masala powder and kasoori methi in it, mix it and cook for another 1 minute or until the gravy thickens a bit.

Switch off the flame and paneer peshawari is ready to serve.

Serve Paneer Peshawari with naan, paratha, roti or jeera rice.

NOTES: You can make cashew paste separately by soaking cahsews in hot water or boiling cahsews with water and then grind it to fine paste.

It can be stored in freezer for later use.