Creamy Paneer Jalfrezi

Creamy Paneer Jalfrezi Ingredients

1 tbsp oil1 tsp cumin seeds1 green chilli – split in 21 onion – sliced1 tsp garam masala3/4 tsp turmeric powder3/4 tsp coriander powder1/4 tsp cumin powder1/2 tsp kashmiri red chilli powder (this also helps with the colour)1 tsp ginger paste1 tsp garlic paste1 tsp tomato puree1 red pepper – diced250g cubed paneer soaked in boiling water for 10 minutes then drained1/4 cup cashew nuts soaked in water for 30 minutes then blended (with the water to make a paste)1 tsp kasoori methi (dried fenugreek leaves)1/8 tsp of cardamom powder1 tsp lemon juice

Steps

1 Heat oil in a pan2 Add cumin seeds and split green chilli allow to crackle3 Add in the onions and sauté until slightly browned4 Add the dry spices (apart from the cardamom powder) ginger, garlic paste & tomato puree5 Add 1/4 cup of water and cook for 5-7 mins on a medium heat6 Add the peppers, mix together & cook for a further 5 mins (cook longer if you prefer the peppers less crunchy)7 Add the paneer & cashew nut paste, mix together & cook for 10 mins with the lid closed (you may need to add another dash of water)8 Sprinkle in the cardamom powder, crush the kasoori methi in the palms of your hands & add in too, then drizzle in the lemon juice9 Stir and enjoy with naans, chapatis or rice!