Cooking paneer with cauliflower or palak is quite common in Indian cuisine . Adding coconut paste to the dish to make it more of a kurma consistency is also quite common . The day I made this Paneer Gobi , I realised I had no more coconut . So I soaked 9-10 whole cashews in warm water and made a paste of it . Then I added it instead of the coconut . Am I glad I thought of the last minute solution !!! A whole new dish was born , the humble Paneer Gobi kurma was given a new avatar .
This version goes well as a side to rice , rotis , parathas and even thosais .
Paneer -2 cups
Cashews -9–10 whole cashews ( soaked in warm water )
Onion -1 Big
Tomato -1 big
Green chillies -6-7( or as per taste )
Ginger Garlic paste -2 tsp
Chilli powder , Turmeric, Jeera powder , Coriander powder and salt as desired .
Mint and coriander leaves -1 cup ( washed and chopped )
Fennel seeds -1tsp
Wash and cut cauliflower into florets , cook it with some chopped onion and tomatoes ( half each of a onion and tomato) , chilli powder ,coriander powder, turmeric powder and salt .
Soak cashews in a cup of warm water for 10-15 mins. Grind it to a paste with water .
Add oil in pan , season with given ingredients and add the other half of finely chopped onions , tomatoes and slit green chillies . Sauté till the onions are translucent and then add ginger garlic paste . Sauté until you get a nice aroma .and add in the cooked cauliflower and mix well and cook closed for 5 mins . Then add in the Paneer cubes and mix well and cook closed for another 5 mins .
Add the cashew paste and mix well , add in the coriander and mint leaves . Mix all the vegetables well and season with jeera powder .
*cook cauliflower such that they are still firm and maintain the shape of the florets .
* cashew paste tends to lessen the spiciness of the dish , so add green chillies and chilli powder as per your taste .
I usually add more than usual as the family prefers it hot .