200g Everest Paneer cubes
2 Onions – 1 finely chopped; 1 thinly sliced
3 Tomatoes – 1 1/2 finely chopped; remaining thinly sliced
2 Bell peppers – green, red, yellow thinly sliced
1 tsp Cumin seeds
1/2 tbsp Cumin powder
1/2 tbsp Coriander powder
1 tsp Garam masala powder
1/2 tsp Turmeric powder
2 tsp Ginger garlic paste
1 tsp fenugreek leaves
3 tbsp Oil
2 tbsp Butter
1/2 cup Fresh cream
3 tbsp Cashew nut paste
Salt to taste
Soak a handful of cashew nuts in warm water for a few hours.
Grind to a fine paste and keep aside.
Heat oil in a pan. Add the cumin seeds and when it begins to splutter add the finely chopped onions.
Fry till onions are soft and light brown.
Add the chopped tomatoes, cumin powder, coriander powder, garam masala and turmeric powder.
Mix well and sauté till oil floats on top around 8-10 minutes.
Now add the sliced onions, tomatoes and bell peppers.
Add about a cup of water and cook on medium. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream and the kasthuri methi. Add salt to taste.
Paneer Peshawari is ready.
Everest has become one of the UK’s leading manufacturers of Paneer, natural set yogurt and other complimentary dairy based products.
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