Name: ANAARI PANEER recipe by Priya Shiva at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: Paneer/Cottage cheese – 200 gm (chopped into equal cubes); Fresh pomegranate juice – 1 cup; 1 big Onion (peeled and finely chopped); 1 big Tomato chopped; Grated Ginger – 1 tsp; Cashews – 8-10; Milk – 1/2 cup; Cumin seeds – 1 tsp; Garam Masala – 1 tsp; Red chilly Powder – 1 tsp; Turmeric Powder – 1/4 tsp; Salt to taste; Cooking Oil – 3 tbsp

Ingredients Serving: 2

Paneer/Cottage cheese – 200 gm (chopped into equal cubes)
Fresh pomegranate juice – 1 cup
1 big Onion (peeled and finely chopped)
1 big Tomato chopped
Grated Ginger – 1 tsp
Cashews – 8-10
Milk – 1/2 cup
Cumin seeds – 1 tsp
Garam Masala – 1 tsp
Red chilly Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Salt to taste
Cooking Oil – 3 tbsp

Instructions

Soak cashews in lukewarm water for 30 minutes. Make a paste of chopped onions, tomatoes, cashews and ginger. Set aside.
In a non-stick griddle/tawa, add little oil and toast paneer cubes, till they turn light brown on all the sides. Set aside.
To a frying pan, add 2 tbsp. of oil. When the oil heats up, saute cumin seeds. Lower the flame and add onion-tomato paste. Fry till oil starts to leave the sides.
Now add pomegranate juice and simmer it for 2 minutes.
Mix by adding milk, turmeric powder, garam masala, red chili powder and salt. Cook on low for 2 minutes.
Now add toasted paneer cubes and cook on low flame for few minutes. Add little water if gravy look too thick.
Take into a serving bowl and garnish with coriander leaves and pomegranate kernels. Serve hot with tandoori rotis/phulkas.

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