Paneer in coconut gravy, topped with saffron
Serves 8

Ingredients:

250 gm paneer, cut into 1 ½ cubes

Ground to paste:

2 onions, boiled
2 tomatoes, boiled
2 green chilies
2 piece ginger
5 tsp finely grated coconut
8 cashew nuts 3 tsp oil
½ tsp cumin seeds
2 cardamoms
4 tsp tomato puree
½ cup blanched peas
Salt to taste
1 tsp each of red chili powder, mango powder, coriander powder, sugar,
Chaat masala
½ cup chopped coriander leaves
¼ tsp saffron color
½ cup water
¼ cup cream
Garnish

A pinch of saffron, dissolved in 3 tsp warm milk chopped coriander leaves, rose petals, silver varak.
Preparation Method:

1. Boil the paneer in boiling water for 15 seconds. Drain and keep aside.

2. Heat the oil in a kadhai; add the cumin seeds. Saute till the seeds crackle.

3. Add the oil cardamoms followed by the tomato-onion paste. Saute well.

4. Make a paste of the cashew nuts and coconut with little water. Add to the gravy. Saute well, then add the spices and salt to the gravy.

5. Add the tomato puree to the gravy and cook. Add paneer and peas.

6. Add the water, color, chopped coriander leaves and cream. Mix well.

7. Simmer well and check the seasoning

8. Server hot garnished with chopped coriander leaves, saffron mixture, rose petals and silver varak.