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Anaari Paneer Curry

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Priya Shiva

Ingredients

  • 200 gm Paneer/Cottage cheese chopped into equal cubes
  • 1 cup pomegranate juice
  • 1 Onion finely chopped
  • 1 tsp ginger
  • 10 cashew nuts
  • 1/2 cup milk
  • 1 tsp cumin seed
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • 1/4 tsp ground turmeric
  • 1 tsp corn flour
  • salt to taste
  • 3 tbsp cooking oil

Instructions

  1. Soak cashew in warm water for 15 minutes. Drain the water.
  2. Warm milk and mix corn flour in it. Set it aside.
  3. Add chopped onion, tomatoes, cashew, ginger in blender and blitz it to make a paste.
  4. Heat a non-stick griddle/tawa and toast paneer cubes using 1 tbsp oil till they turn light brown on all sides. Keep this ready in a separate bowl.
  5. Add 2 tbsp of oil in a frying pan and when oil is warm, add cumin seeds and saute till they crackle.
  6. Add onion-tomato paste and saute for few minutes till oil separates from the gravy.
  7. Now add turmeric powder, garam masala, red chilli powder and mix it well.
  8. Lower the flame, add pomegranate juice and mix well.
  9. Let it simmer for 2 minutes. Now add milk, salt and mix well.
  10. Add paneer cubes and let it simmer for 2 minutes.
  11. Transfer into a bowl, garnish it with some coriander leaves and serve it hot with flat bread or rice.

Recipe Notes

Do not cook this dish on high flame especially after adding milk or it will curdle.