Ingredients
•Paneer (cottage cheese) 400 grams
•Fresh mint leaves paste 1/2 cup
•Black pepper powder 1 tablespoon
•Oil 2 tablespoons
•Cumin seeds 1 teaspoon
•Onions,finely chopped 2 medium
•Ginger-garlic paste 1 tablespoon
•Green chilli paste 1 teaspoon
•Cashewnuts,boiled and pureed 12-15
•Hung yogurt 2-3 tablespoons
•Red chilli powder 1 teaspoon
•Coriander powder 1 tablespoon
•Turmeric powder a pinch
•Garam masala powder 1 teaspoon
•Dried mango powder 1 teaspoon
•Spinach puree 1 cup
•Fresh coriander leaves paste 1/4 cup
•Salt to taste
•Lemon juice 1 teaspoon
Method
1. Heat oil in a non stick kadai, add cumin seeds and sauté till light brown.
2. Add onions and sauté till light brown. Add ginger-garlic paste, green chilli paste, cashewnut paste and sauté for a minute.
3. Add hung yogurt, red chilli powder, coriander powder, turmeric powder, garam masala powder, dried mango powder, spinach purée, coriander paste, mint paste and salt and mix well.
4. Cut paneer into 1 inch cubes and add to the gravy. Add lemon juice and mix lightly.
5. Transfer into a serving bowl, sprinkle black pepper powder and serve.