the premium north indian or punjabi curries if not the king of the paneer curries. it is known for its mildly sweet and spicy taste with the goodness of fresh cream and butter topping with moist paneer. it is one of the most curries for most vegetarians and is prepared for lunch and dinner and served with freshly baked roti, chapati, naan and even a choice of rice.
For Curd Mixture
- In a bowl add degi red chilli powder, coriander powder, turmeric powder, curd, butter and mix everything properly and keep aside for further use.
- In a kadai heat ghee and add bay leaf, green cardamom, cloves, ginger, garlic, green chilli, onion and saute them until translucent.
- Now add curd mixture, dry kashmiri red chilli and continue cooking for 2-3 minutes or until it’s fragrant.
- Then add the cashew nuts, tomatoes, salt, degi red chilli powder and saute for 2 minutes on medium high heat.
- Add the water then cover and cook for 10-12 minutes or until the tomatoes are soft.
- switch off the flames, let it cool down and then grind it into a fine paste with a hand blender or mixture grinder. Keep aside for further use.
- In a kadai heat butter and add onion sauté until translucent then add degi red chilli powder then saute it for half a minute.
- Now add tomatoes and cook until soft then pour the prepared gravy, butter, honey, dried fenugreek leaves and mix everything properly then bring it to a boil.
- Add the soaked paneer without water and boil it for 4-5 minutes on medium heat.
- Switch off the flames and serve hot and garnish with fresh curd and coriander leaves.