To this date, when I go to restaurant in India, this is one dish that I would order for sure. My boys have taken on my flavor profile and they love this as well. The dish though uses just cubed paneer pieces without frying. I am not a big fan of using the paneer as is, so I shallow fried it. I also place the fried paneer pieces in hot water unti ready to use. This keeps the paneer very soft and helps it to absorb mre flavor from the gravy. Frying the onion and the tomatoes and then grinding it into a paste gives the gravy a very smooth texture. I have skipped using cream in the recipe as I used cashews when grinding my masala paste. This gave a lot of creaminess and richness to the gravy that I did not need any more. Preparation time – 15 minsCooking time – 30 minsDifficulty level – easy
Recipe
