Peshawari Paneer ( Popular Restaurant Gravies)

Peshawari paneer, cubes of paneer cooked in a lip-smacking cashew-onion gravy and finished with cream, the highlight of this recipe is the distinct flavour of freshly-pounded coriander seeds and red chillies.
Add your private note Preparation Time: 10 mins
Cooking Time: 7 mins
Makes 4 servings
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Ingredients

1 tsp coriander (dhania) seeds
1 whole dry kashmiri red chilli , broken into pieces
1 tbsp oil
1 recipe basic white gravy
1 1/2 cups paneer (cottage cheese) , cut into 25 mm. (1”) cubes
1/2 tsp sugar
salt to taste
1 tbsp fresh cream

For The Garnish1 tbsp almond (badam) slivers
a few saffron (kesar) strands
1 tbsp warm milk

Method

1. Combine the coriander seeds and red chillies and pound them coarsely in a mortar-pestle (khalbhatta). Keep aside.
2. Heat the oil in a kadhai, add the basic white gravy and sauté on a medium flame for 2 minutes.
3. Add the pounded coriander- chilli powder and ¼ cup of water mix well and cook on a medium flame for 2 minutes, while stirring continuously.
4. Add the paneer, sugar and salt, mix gently and simmer for 2 to 3 minutes, stirring once in between.
5. Remove from the flame, add the cream and mix gently.
6. Serve hot garnished with almond slivers and saffron.