Kashmiri Paneer Masala

Ingredients:

1. Paneer (250g, cubed)
2. Tomatoes (3, pureed)
3. Onion (1, finely chopped)
4. Ginger-garlic paste (1 tablespoon)
5. Kashmiri red chili powder (1 tablespoon)
6. Fennel seeds (1 teaspoon)
7. Cumin powder (1 teaspoon)
8. Cardamom powder (1/2 teaspoon)
9. Garam masala (1/2 teaspoon)
10. Yogurt (2 tablespoons)
11. Cashews (10, soaked and ground to a paste)
12. Fresh coriander leaves for garnish
13. Cooking oil (3 tablespoons)

Calories (per serving): ~300 kcal

Cooking Steps:

Step 1: Heat oil in a pan, add fennel seeds, and sauté until they release their aroma.

Step 2: Add chopped onions and ginger-garlic paste, sauté until onions are golden brown.

Step 3: Pour in the tomato puree, Kashmiri red chili powder, cumin powder, and cardamom powder. Cook until the oil separates.

Step 4: Stir in the cashew paste and cook for a few minutes.

Step 5: Whisk yogurt and add it to the pan, stirring continuously.

Step 6: Gently fold in the paneer cubes, ensuring they are well-coated with the masala.

Step 7: Sprinkle garam masala and let the dish simmer for a few minutes.

Step 8: Garnish with fresh coriander leaves and serve this Kashmiri Paneer Masala with naan or rice for a taste of the Kashmir Valley.