Paneer Pasanda

There are so many different versions of Paneer Pasanda by popular chefs.I don't even know which one of them is the authentic one. I mysellf make two versions one with red gravy and the other one in white gravy. Both of them are very easy to make and yet very delicious.Here follows the recipe with tomato gravy.Addition of cashew-nuts makes this gravy rich and thick.

Ingredients 

For 2 people
150 grams paneer
1 small onion grated fine
1 medium tomato grated fine
7-8 cashewnuts
2 chopped green chilies [optional]
1 tbsp kashsmiri red chili powder [ This is not hot it only adds colour]
3/4 tsp cumin seeds [jeera]
1 tsp cumin powder
1 tbsp ginger-garlic paste
1 tsp kasoori methi
1/4 cup milk
1/4 cup water
2 tsp.oil
Salt according to taste

Preparation

1. Grind cashew-nuts with 2-3 tsp water  to a fine paste.
2. Cut the paneer into small cubes.
3. Heat oil and add cumin seed.
4. When the cumin seed browns add  grated onions. Fry till light brown.
5. Add the ginger-garlic paste and fry for 1 minute.
6. Add the cashew-nut paste and the green chilies and fry for little while.
7. Add grated tomatoes,cumin powder and fry for 3-4 mins.
8. Add kashmiri chili powder and stir for 1 minute
9. Add milk and cook for few minutes.
10. Add  water and bring it to a boil.
11. Finally, when the gravy is thick ,add the paneer  and salt and cook for one boil.
12. Add kasoori methi towards the end and Serve!.

Notes :

1. You can omit water and just add extra milk instead. I prefer adding water as adding more milk takes away the vibrant colour.
2. I didn't emphasize enough earlier on  grating the onions. You have to grate it fine and not grind it or cut it. This is a trick I have learned from my mom-in-law and always follow it whenever I have to make a thick gravy.