Method
Dice the paneer. Soak the cashew nuts in water for 10 minutes and grind to a paste. Take half the quantity of curds, cashew paste, red chilli powder, garam masala powder, salt and the lemon juice to make the tandoori mixture. Apply this evenly on the paneer. Cook the paneer in an oven for about 3-4 minutes.
Melt the butter in a deep bottomed pan, add chillies, tomato puree, remaining red chilli and garam masala powder, coriander powder, turmeric, kasoori methi. Sauté for a few seconds.
Add the remaining curds and cashew paste. Add the cream gradually. Add the roasted paneer to the gravy. Garnish with a little cream, coriander leaves and broken cashew pieces.
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