This was by far the very best Indian dish I have ever made. It was mild and creamy and slightly nutty and the freshly made Paneer Cheese made it spectacular. I would never have believed I could make such an authentic tasting dish, but after a trip to the Indian market, I had everything I needed too make this authentic curry. If you want to start to make this kind of healthy food, it’s well worth finding your local Indian market, I am sure there will be one near you. If you like Indian food, this is the a wonderful dish to start with because it is so mild and sweet.
I keep all my rice, herbs, spices and nuts in Mason Jars in a spare fridge in the garage. It keeps everything fresh and its easy to find. No more small old jars of spices that have completely lost their flavor, and 2 or 3 of the same thing, because you couldn’t find something and bought another jar. I say, throw everything out that is more than 6 months old and start from scratch with specific spices and herbs for specific dishes. You will be so happy you did.
You can use mason jars to keep your food fresh in the fridge instead of Tupperware. It is easy to see the contents and there is no plastic smell or BPA leaching into your food. Potato, chicken or egg salad, lives for ages in a mason jar. Take a soup for lunch to work. Just take the lid off and pop it straight into the microwave. Perfect!
You can easily freeze food in mason jars if you leave 1/2 inch at the top of the jar. I have jars of frozen persimmons, lime juice and oranges, so I can enjoy the fruit from our trees all year round. Freeze a jar of soup or chili and have a lunch ready to go when you don’t have time to cook.
We also use small mason jars as drinking glasses. With such house full of clumsies, thin glass doesn’t stand a chance. And of course you can use them for canning food.
Anyone else who does this, I would love to hear from you. Just Leave me a comment.
- 1 Cup Paneer Cheese - Diced
- 2 Tbsp Cashew Nuts – Ground (and soaked if you have time)
- 4 Medium Tomatoes – Pureed
- 1 Green Chili - Chopped
- 1 inch Fresh Ginger - Grated
- 3 Cloves Garlic - Crushed
- 1 Tbsp oil + 2 tbsp Butter/Ghee
- 1 tsp Kasuri Methi Leaves - Optional
- ½ tsp Red Chili Powder
- 1 tsp Garam Masala
- 1 Tbs Stevia or Honey to sweeten
- ½ Cup Cream
- 1 Bay Leaf
- 1½ Cups Water
- Cilantro leaves for garnishing
- I have cooked this in the slow cooker. Put everything except the cream into the cock pot for 4 hours on low. Add cream at the end.
- Heat ghee/butter in a pan, add garlic, ginger and bay leaves and cook for a few minutes.
- Add tomato puree, water, chili powder and ground cashews to the pan and cook for another 5-10 minutes.
- Add chili, sweetener and salt and cook for another 10 minutes.
- Add garam masala, methi leaves, cheese, cream and gently cook for just 5-10 minutes. Don't cook the cheese for too long or it will get hard.
- Serve with Chapatis, rice and salad.