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