INGREDIENTS
- Cottage Cheese (Paneer)-250 grams (cut in cubes)
- Onion- 2 Medium in size ( Cut roughly)
- Tomatoes - 8 medium in size ( cut roughly)
- Cashew nut - 1/4 cup
- Oil -3 tbs
- Butter -4 tbp
- Ginger garlic paste-1tsp
- Coriander Powder -2tsp
- Chili Powder- 2tsp ( Optional. Not used in authentic recipe)
- Kashmiri Lal Mirch powder- 2-3 tsp
- Salt-to taste
- Gram masala powder-1/2 tsp
- Honey - 2 tbs
- Green Cardamom -2
- Cinnamon-1” inch stick
- Bay Leaf-1
- Kasuri methi- 2 tsp
- Fresh Cream-1/4 cup
- Heat one table spoon oil in a pan and fry onion, tomatoes and cashew nut along with chilli powder and coriander powder till tomatoes are tender.
- Remove this in a plate and allow it to get cool down.
- Grind this in a mixer jar finely and strain this in a medium hole filter
- Now heat another pan and add butter and remaining oil into pan.
- Add whole spices along with bay leaf in hot butter
- Fry this for couple of second
- Add ginger garlic paste into this and saute them for 2-3 mins in medium heat.
- Take the pan off from flame and add kashmiri lal mirch into this. Fry it for half a min.
- Put the pan back onto flame and now add onion tomato paste into it.
- Put salt to taste and cook this in medium heat for 8-10 mins. Can cover the pan with a lid to prevent the gravy from spreading around.
- Add garam masala into this and cook for another 2 min.
- Meanwhile in another pan, dry roast kasuri methi in medium heat and crush them in between your palm into a fine powder.
- Add crushed kasuri methi and honey to the gravy.
- cook for another 2 min and then add cubed paneer into gravy.
- Let it be on medium fire for 3-4 min and then turn off flame and add cream into it.
- Serve with roti, naan, jeera rice or pulao whatever is your choice.
