Paneer Peshawari Recipe

• 🍴2 cup paneer
• 🍴1 tablespoon cumin seeds
• 🍴1 tablespoon coriander powder
• 🍴1 teaspoon cumin powder
• 🍴4 tablespoon virgin olive oil
• 🍴3 tablespoon butter
• 🍴4 tablespoon cashews
• 🍴1 teaspoon garam masala powder
• 🍴3 medium onion
• 🍴4 medium tomato
• 🍴2 teaspoon kasoori methi powder
• 🍴1 cup fresh cream
• 🍴water as required
• 🍴2 medium capsicum (green pepper)
• 🍴salt as required
• 🍴1 teaspoon turmeric

• 🍴Soak cashews and cut veggies

Soak a handful of cashew nuts in warm water for a few hours so that they become soft. Meanwhile, finely chop the onions and tomatoes into thin slices in a small bowl and keep them aside. Cut the paneer into cubes and set it aside in a medium bowl.

• 🍴Grind the cashews
  

Now, grind the cashews in a grinder or mixer to make a fine and smooth paste and keep it aside in a small bowl.

• 🍴Fry the onions

Heat olive oil in a pan over medium flame. Add the cumin seeds and when it begins to splutter add the finely chopped onions to it. Fry till onions are soft and translucent and become light brown in color.

• 🍴Prepare the masala
  

Add the chopped tomatoes, cumin powder, coriander powder, garam masala, and turmeric powder to the onion mixture and mix well. Saute till oil floats on top for about 10 minutes.

• 🍴Let it cook
  

Now add the sliced onions, tomatoes, and capsicum to the pan. Add about 2 cups of water and cook on medium flame. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream, and the Kasuri methi. Add salt as per taste and mix.

• 🍴Serve
  

Paneer Peshawari is now ready to be served.