Awadhi Paneer

Awadhi Paneer

Lucknow also known as "awadh" is the city of nawabs....a city of culture,etiquettes,creativity...a unique fusion of traditions and modernization...apart from these one feature which describes lucknow is the love of food.Lucknow is famous for its kebabs and chaat but even the vegetarian delicacies offered will definitely make you fall in love with the city.

Presenting a dish full of flavors from lucknow.

Awadhi Paneer....a unique blend of spices in a rich gravy(without cream) with cubes of paneer will leave an aroma of flavors in your mouth.

Enjoy it with laccha paratha,phulka or steamed rice.

Ingrediants:

Paneer Cubes: 200 gms
Diced Onion: 2 medium sized
Diced Tomatoes: 2 medium sized
Cashews: 1/2 cup
Almonds: 1/2 cup
Cumin seeds:1 tsp
Sugar: 1 tsp
Bay leaves: 2
Dry red chillies: 2
Asafetida: a pinch
Garam Masala:1 tsp
Coriander Powder: 1.5 tbsp
Turmeric Powder:1 tsp
Red Chilli Powder: 1.5 tsp
Curry Powder: 1 tbsp
Salt : As per taste
Kabab Masala: 1tsp (optional)
Kasoori Methi: for garnishing
Oil - 5 tbsp

Recipe:

1)In a saucepan take around 2 cups of water and boil the cashews and almonds for around 15-20 mins on low heat.

2)While the nuts are boiling,take oil in a wok.
Add bay leaves,dry red chillies,asafetida,sugar and cumin seeds.
3)Once the cumin seeds are brown add onions and salt,fry on high heat till golden brown.
4)Add all the dry spices except for kabab masala and cook for a min.
5)Now add the tomatoes and cook on medium heat for 10-15 mins or till the tomatoes are cooked properly.
6)Switch off the heat and cool down the above spice mix.
7)Once the spice mix is at room temperature blend it to form a smooth paste using little or no water.

8)Take the boiled cashews and almonds and blend to make a paste using milk.
9)Take a wok and heat the spice paste made in step 7.
10)Add the nuts paste made in step 8 and cook for around 10-15 mins on low heat(If desired add 1/4 or 1/2 cup of water).
11) Add the paneer cubes and kabab masala and cook for around 5-10 mins more on low heat.
12)Rub the kasoori methi on palm and garnish.

Serve hot with laccha paratha,phulka or steamed rice !!

Note: If you don't have kabab masala you can add 1/4 tsp of garam masala instead.