After eating Shahi paneer, palak paneer, matar paneer, Paneer lababdaar many times, I was looking for something different to experiment with to create a new paneer dish.
I thought about challenging myself and went for a no cream / less oil / quick variant loaded with milk and nut goodness, and hence this delicious dish from Paneer!
When I was trying to name it I remembered a wors my mom used today and named it Paneer-e-Lazeez because it suits the creamy and delicious taste of it.
- 2 onions
- 3 tomatoes
- 1 tbsp ginger garlic paste
- 1 green chilli
- 1/2 cup toasted mixed nuts
- 200 g of Paneer
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 1 teaspoon ground coriander
- 1 teaspoon of dried methi powder
- 1/2 cup room temperature milk
- 1/2 cup of water
- 1 tablespoon of oil
- to taste Salt
- Cut the onions and tomatoes into thick slices.
- Heat the oil in a pan, add the cumin seeds, the ginger and garlic paste and sauté for one minute over medium heat. Then add the onions, chopped green peppers and sauté until golden brown. Add the tomatoes and a little salt, 1/2 cup of water and cook until mushy.
- Now add the dry spices (turmeric, chili and cilantro), cook for a minute, then add the toasted nuts (cashews, almonds, walnuts, melon seeds) and cook for another minute.
- Remove this mixture from the flame and allow it to cool. When completely cooled, mix it in a blender.
- Heat 1 tablespoon of ghee in the pan, add the mixture and cook until the oil separates. Then add the milk and half a cup of water and cook for 2-3 minutes or until thickened a bit. Add the Paneer cubes (about the size of a bite) and cook for another minute.
- Serve with your choice of bread. I kept it simple but you can garnish it with crème fraîche and cilantro leaves too.