Paneer Peshawari Recipe - Cottage Cheese In Rich Gravy

Step 1: To begin making Paneer Peshawari Recipe, soak the cashew nuts in hot water for 10 minutes

Step 2: Combine the soaked and drained cashews in a mixer jar and grind into a smooth paste using a mixer grinder

Step 3: Transfer to a bowl and keep aside

Step 4: Heat butter in a wide pan on medium flame

Step 5: Once the butter has melted, add the cumin seeds and bay leaf, let the cumin seeds sizzle

Step 6: To this, add ginger-garlic paste, chopped onions and saute for 2-3 minutes, until the onions turn translucent and soft

Step 7: Once the tomatoes have softened, add the cumin powder, kashmiri red chilli powder, turmeric powder, garam masala powder, coriander powder and mix well

Step 8: This will help the raw smell go away from the onions, ginger and garlic

Step 9: Stir the spices for a few seconds and then add in the tomato puree and cashew paste

Step 10: Saute for the Peshawari masala for about 5 minutes on medium heat until the gravy thickens and the tomato and cashews combine well along with the spices to form a creamy gravy

Step 11: When you add cashew nuts the gravy tends to thicken and hence you can adjust the consistency by adding 1/4 cup of water

Step 12: Stir in the paneer, kasuri methi,and the honey and simmer Paneer Peshawari Recipe for another 5 minutes

Step 13: Check the salt and spices in the Paneer Peshawari Recipe gravy and adjust to suit your taste

Step 14: Once done, stir in the cream into the Paneer Peshawari Recipe and serve hot

Step 15: Serve the Paneer Peshawari Recipe for a party along with Kashmiri Pulao Recipe, Butter Garlic Naan Recipe and Boondi Raita Recipe, and Kala Chana Salad for a complete party meal