Step-by-step
1
firstly, in a large kadai heat 2 tbsp oil and saute ½ onion, 1 tsp ginger garlic paste.
2
now add ½ capsicum, 1 tomato and saute for a minute.
3
do not overcook, keep aside.
4
in the same kadai, heat 1 tbsp butter and add 1 tsp cumin.
5
keeping the flame on low and add ½ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder and ¼ tsp cumin powder.
6
saute until the spices turn aromatic.
7
further, add 1 cup tomato pulp and saute well.
8
also, add ¼ cup cashew paste and saute on medium flame.
9
cook until the mixture thickens and oil separates.
10
furthermore, add ¼ cup water and ½ tsp salt. mix well, adjusting consistency as required.
11
add in sauted onion, capsicum and tomato.
12
also, add 15 pieces paneer and mix gently without breaking paneer.
13
add in 2 tbsp cream and mix gently.
14
simmer for 5 minutes or until the flavours are absorbed well.
15
now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
16
finally, enjoy reshmi paneer recipe with roti or naan.
Video
Notes
- firstly, make sure not overcook the capsicum and tomato.
- also, adjust the consistency of curry to your preference.
- additionally, adding cashew paste makes the curry rich.
- finally, reshmi paneer recipe tastes great when made creamy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/reshmi-paneer-recipe-paneer-reshmi/