Directions
- 1Heat oil and butter in a wok.
- 2Add cloves and cardamom pods and saute.
- 3Add sliced onions, garlic, and ginger and saute until onions soften.
- 4Add sliced tomatoes and cashews and saute well.
- 5Boil for 10 minutes and cool completely.
- 6Blend into a smooth paste and strain, discarding the residue.
- 7Heat oil and butter in a wok.
- 8Add bay leaf, green chillies and saute until aromatic.
- 9Add finely chopped onions and saute until golden brown.
- 10Add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala, and salt and saute on a low flame until aromatic.
- 11Add the tomato-onion paste and saute until oil separates.
- 12Add water and mix well, adjusting the consistency.
- 13Add cream and mix well on low flame.
- 14Add paneer cubes and mix gently.
- 15Simmer for 5 minutes until flavors are absorbed.
- 16Garnish with crushed kasuri methi and finely chopped coriander.
- 17Mix well and serve hot.
Ingredients
- 2 tbsp oil
- 2 tbsp butter
- 5 cloves
- 2 cardamom pods
- 2 sliced onion
- 2 cloves garlic
- 1 inch ginger
- 3 sliced tomato
- 15 cashew
- 1 bay leaf
- 1 chilli
- 1 finely chopped onion
- 0.5 tsp turmeric
- 1 tsp chilli powder
- 0.75 tsp coriander powder
- 0.25 tsp cumin powder
- 0.5 tsp garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp cream
- 16 cubes paneer
- 1 tsp kasuri methi
- 2 tbsp coriander
Equipment
wokblenderstrainerspoon
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