Paneer is an important ingredient of many Indian dishes. This recipe is a rich and delicious gravy made in an onion-tomato-cashew base along with paneer. This sweet and spicy masala gravy is best served with chapatis, naan, roomali roti and lachcha paratha.
Preparation time: 30 minutes
Cooking time: 30 minutes
Paneer 250 grams
Pineapple 1 small tin (processed and sweetened, delmonte tin can be used here)
Tomato 5 (large)
Onion 2 (medium)
Besan 2 tsp
Cream 1 cup
Fresh yogurt ½ cup (thick)
Pure ghee 1 tbsp
Salt to taste
Sugar a pinch
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Garam masala ½ tsp
Boil onion and tomatoes separately adding very little water in a pressure cooker. One whistle is sufficient to boil them.
Make a paste of both together in a food processor.
Heat ghee in a non-stick deep pan. Saute besan for a minute on low flame.
Add tomato and onion paste and saute for five minutes or till it leaves oil on the sides.
Add yogurt. Give a good stir and cook for two to three minutes.
Add red chilli powder, turmeric powder and a pinch of sugar, saute for a minute.
Drain pineapple slices from the sugar syrup, cut them in small cubes.
Cut paneer in small cubes.
Add paneer and pineapple cubes in the masala gravy. Mix well gently.
Cook for five minutes on low flame.
Add cream and simmer it for three minutes stirring occasionally.
Turn off flame and add garam masala.
Mix well. Serve hot with any kind of bread.
This paneer recipe is easy to make and delicious as well. It is a restaurant style dish and pretty rich.