Tulip fields and Paneer Curry!

After an amazing weekend in Holland travelling around the tulip fields in bloom, I wanted to make something which reflected the mood of the weekend. Both my husband and I are big tulip fans and take the opportunity every couple of years to visit the Netherlands during spring - the tulip growing season.

 The multitude of colours, the fresh air and (luckily this year) lots of sun and good weather made the weekend a perfect one. 

Back home, the red of the tulips kept playing through my mind and I decided on this paneer gravy with a red sauce. The almonds and cashews lend the gravy a rich flavour and balance the sour tomatoes well. The yogurt rounds off the taste perfectly, making the gravy mild and creamy without using cream or butter.

Paneer in tomato-almond-cashew gravy

Ingredients

100 grams - paneer cubes, 

1 tbsp - sunflower oil/ghee

1/2 tsp - cumin seeds

1 - bayleaf

1 - onion medium size, finely chopped

1/2 tsp - garam masala

1 tsp - chaat masala

1/2 tsp - dried fenugreek leaves (kasuri methi)

2/3 cup - water 

2 tbsp - yogurt, well beaten

salt to taste

coriander leaves - to garnish

to be ground together in a paste

2 - tomatoes, roughly chopped

2 - green chilli (adjust according to your taste)

2 inch piece - ginger, peeled

2 cloves of - garlic

8 - 10 - almonds, blanched

4-5 - cashew

Method

1. Heat oil/ghee in a pan, add the cumin seeds and bayleaf. When the seeds splutter, add the onions and saute for 2-3 minutes on a medium heat.
2. Now add the ground paste and cook for 5-7 minutes on a medium heat, stirring occasionaly. 
3. Add the garam masala, chaat masala,kasuri methi and water and cook again for 3-4 minutes.
4. Remove the pan from the heat and let it cool for 5 minutes. Add the yogurt and paneer and mix well.
5. Cook again for a minute, stirring lightly.
6. Garnish with coriander leaves and serve hot with  naan bread/rice. (correct the consisitency of the gravy by adding some water, if required)

Enjoy!