Paneer 250 grams
Ginger finely chopped 1 teaspoon
Garlic finely chopped 1 teaspoon
Onions chopped 200 grams
Tomatoes chopped 250 grams
Kasuri methi 5 grams
Fresh cream 150 ml
Cashewnut paste 2 teaspoons
Milk 150 ml
Cardamom powder 2 grams
Cinnamon powder 1 teaspoon
Garam masala 5 grams
Green chillies to 4
Refined oil 200 grams
Coriander leaves 5 to 6
How to prepare
Heat oil in a heavy bottom pan. Once the oil is hot, add the chopped onion and saute for 10 minutess till it turns slight golden brown.
Now, add chopped tomatoes and saute for another five minutes. Add one teaspoon of ginger and garlic paste and saute for some time again till all the ingredients in the pot mix with each other quite well.
Thereafter, add one teaspoon of cashew nut paste and some milk. Take the mixture and put it in the mixer the to grind to make a fine paste.
Again, put some oil in a pan and add the puree in the pot. Add the all dry masala in the gravy and milk.
Saute the whole gravy for next five minutes and then add paneer in the gravy.
Add the salt and kasuri methi and again saute for five minutes.
Garnish with green chillies and fresh coriander leaves.