Heat 1 tablespoon of butter in a kadai and fry the paneer pieces slightly(a few pieces at a time, do not take all the pieces together). Keep it aside in a bowl.
Grind the cashews and sombu, add some water in a mixie, and keep it aside.
Heat the oil in a kadai and add the cloves, cinnamon, star anise, bay leaf, and cardamom.
Once the contents are fried, add the green chillies and onions. Then add the ginger and garlic paste and mix it well with the other ingredients.
Add the chilli powder, turmeric powder, pepper powder, and salt. Now add the ground cashew paste to it and mix well to combine with other ingredients.
Add the remaining butter to this mix and keep it on a medium flame for 2 to 3 minutes.
Now, add the fried paneer and cook for just 2 minutes.
Transfer the content to a serving bowl and garnish with the coriander leaves.
A very tasty pepper paneer gravy is ready to be served with chappati or roti.
Adding cardamom and bay leaves is optional!
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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