Paneer Spring Onion Masala Recipe

     Life has become too busy and tiring for me, even being a stay-at-home-mom, or perhaps should I rephrase it like this - life is more busy and strenuous for stay-at-home-moms only !!!??!! Since a couple of weekends, we have started buying 3 or 4 subzis from a known caterer for using in the weekdays with roti etc. A splendid time and effort saver for me. Thanks to that somebody who invented food catering phenomenon :P
     This routine of roti with subzi has led to a quest of finding some new and easy to make dishes to add to the subzi list, so that I can make the new ones whenever the taste buds feel tired of having the usual dhal makhani or the kadai paneer or the aloo gobi :D
     I am usually so fond of this spring onion that I go and buy it without any thought process of how I am going to end up using it !!  Spring onions available in India are so tender, flavourful and yummy. I am missing them a lot :( 
   This gravy is one good recipe which brightly shows the flavour of spring onion, my favourite.

Prep Time: 10 mins || Cook Time: 40 mins || Serves: 4 || Category: Gravy/Side-dish for Roti/Chappathi etc

Ingredients:
1. Paneer - 20 to 25 cubes
2. Spring onion - 2 bunches (each had 5 bulbs)
3. Cardamom - 3
4. Cinnamon - 1 stick
5. Cloves - 3 or 4
6. Onion - 1 medium sized
7. Tomato - 1 medium sized
8. Ginger - 1 tbsp (finely chopped)
9. Turmeric powder - 1 tsp
10. Chili powder - 2 tsp 
11.Coriander powder - 2 tsp
12. Cashews - 10 to 15 whole cashews
13. Kasoori Methi - 1 tbsp
14. Coriander leaves (optional)
15. Oil - 3 to 5 tbsp

Method:
1. Keep the paneer cubes immersed in warm water for 10 mins. In a pan, add 2 to 3 tbsp of oil and heat it. Toss the green part of the spring onion cut into inch long strips and the diced paneer for 2-3 mins. Transfer them to a plate and then add 1tbsp of oil to the pan and heat it. Add cardamom, cinnamon, clove and fry till their aroma arise. Then add finely chopped onion and the white part of the spring onion and saute for 3-5 mins.

 2. Then add finely chopped ginger, tomato and saute for 2 mins. 

3. Then add turmeric powder, chili powder, coriander powder, salt and mix well. Sprinkle some water and cook well. Soak 10-15 cashews for 20 mins and then grind it into a paste with very little water. 

4. After the gravy and the masala powders have got cooked, add the cashew paste and mix well. Cook for about 5 mins until the raw smell of cashew paste goes off. After the gravy has cooked well, the oil will separate on top. (for me it didn't, as I added very less oil). Now add crushed kasoori methi and cook for a min. 

5. Finally add the sauteed paneer and spring onion. Mix well, adjust salt and if needed, add a little water to get the required consistency of gravy. Switch off the flame after a min and then garnish with coriander leaves.

Suggestions:

• If adding ginger garlic paste, keep stirring to avoid the paste getting burnt and stuck to the vessel.
• After adding cashew paste, the gravy will splutter when boiling. Keep a long laddle for stirring. 
• Add 2 spoons of fresh cream to give a creamy texture and consistency to the gravy.