Paneer Peshawari
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Author divya_sveety Yield No Value
Published Dec 9, 2011 Cooking Time 30 Minutes
Recipe Type Veg-Main Preparation Time 25 Minutes
Ingredient Standing Time 10 Minutes

Paneer cooked in creamy cashewnut sauce

Recipe of Paneer Peshawari

Ingredient Name Quantity Unit
Ginger Garlic Paste 2 Teaspoons
Chilli Powder 1/2 Tablespoons
Turmeric Powder 1/2 Teaspoons
Garam Masala 1/2 Teaspoons
Coriander Powder 1/2 Tablespoons
Cumin Powder 1/2 Tablespoons
Cumin Seeds 1 Teaspoons
Bell Peppers (any Colour) Thinly Sliced 1 or 2
Tomatoes - Thinly Sliced 1
Tomatoes - Finely Chopped 2
Onion - Thinly Sliced 1
Onion - Finely Chopped 1
Paneer Cubes 1 cup Cup
Kasoori Methi Leaves 1 Teaspoons
Oil 3 Tablespoons
Butter 2 Teaspoons
Cashewnuts 4 Tablespoons
Fresh Cream 1/2 Cup
Salt To Taste
Water As Required


• Soak a handful of cashew nuts in warm water for a few hours. • Grind to a fine paste and keep aside. • Heat oil in a pan. Add the cumin seeds and when it begins to splutter add the finely chopped onions. • Fry till onions are soft and light brown. • Add the chopped tomatoes, cumin powder, coriander powder,chilli powder garam masala and turmeric powder. • Mix well and sauté till oil floats on top around 8-10 minutes. • Now add the sliced onions, tomatoes and bell peppers. • Add about a cup of water and cook on medium. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream and the kasuri methi. Add salt to taste. • Paneer Peshawari is ready.

Posted Dec 9, 2011

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