Peri Peri Paneer

 PANEER or Cottage Cheese, best when fresh.

This recipe of this dish is best enjoyed with fresh ROTI / NAN.

The presentation is a 'thickish' curried product.

For Five portions we will require :

1. Paneer... 400 gms.

2. Tomatoes... Puree 2 LARGE. 

3. Onion... 1 medium size. Grill to paste. 

4. Fresh Corriander... 3 sprigs + 2 green chillies, chop small seperately. 4 green cardamon... reduce to powder. 

5. Ginger Garlic paste... 2 Tps. 

6. Garam Masala... 1 tps. 

7. Turmeric powder... 1tps + Cummin...1tps whole n 1tps powder +Corriander powder... 2tps. Red Chilly powder... To taste. Deghi Mirch powder... 2tps. 

8. 6 to8 Whole wet Cashew nuts, reduced to paste. 

Salt to taste. 

9. Cooking Oil... As per requirement. 

Step ONE-- Cut the Paneer not bigger than 1 inch cubes. In a bowl dust the Paneer with 2+Tps  Cornflour powder, a little salt, a little of Deghi Mirch powder, Cummin powder & mix well without water. 

Deep fry in enough Oil the Paneer just enough to cook the crust light golden. Keep aside to drain. 

Step TWO--In a deep frying pan  add 3Tps Oil heat on medium flame. Add all of whole Cummin, half of Ginger Garlic &  stir fry. Add all of Onion paste and Continue to stir fry till transparent. Stir in the fresh green chilly, half of the fresh Corrianddr leaves for a minute or two. Add half of all dry Masala, except Deghi Mirch. Stir fry & mix well the masala. Add the fried Paneer alongwith the Cashew paste. Stir in Salt as per taste. Fry for a minute more. Sprinkle in all of the remaking dry masal and Deghi Mirch. Stir fry softly and pour in the Tomato puree. Stir well with soft hands and add water to drown the Paneer. Reduce the flame to low after it starts to bubble. Cover and cook  for 5 minutes. Thereafter, uncover to check the required consistency of the gravy required.. Cover & switch off the flame. Keep closed for at least 10 to 15 minutes. Garnish with Corriander leaves and serve.