Serves 1
Directions
- 1Add oil and butter to a pan.
- 2Add whole spices (cumin seeds, bay leaf, cinnamon stick, cardamoms, cloves) and let them splutter.
- 3Add sliced onion, ginger, garlic, and green chilies.
- 4Sauté for 2 minutes.
- 5Add sliced tomatoes, Kashmiri chili, coriander stem, and cashews.
- 6Add salt as per taste.
- 7Cook for 5 minutes.
- 8Add 1 cup of water.
- 9Cover and cook for 10 minutes on medium flame.
- 10Let the mixture cool and then blend it into a puree.
- 11Transfer the puree to a bowl.
- 12In a separate bowl, add curd, turmeric powder, Kashmiri chili powder, cumin powder, and coriander powder.
- 13Whisk everything well to form a smooth mixture.
- 14Add oil and butter to the pan again.
- 15Add ginger and green chili and sauté for a minute.
- 16Add Kashmiri chili powder and mix for a few seconds.
- 17Add the whisked curd mixture and cook for 3 minutes.
- 18Add the prepared puree.
- 19Cook for 5 minutes.
- 20Add 1/2 cup of water.
- 21Add 400 grams of paneer (cut into triangles).
- 22Add Garam Masala, 2 tablespoons of fresh cream, and 1 teaspoon of Kasuri Methi.
- 23Mix and cook for 5 minutes.
- 24Add coriander leaves.
- 25Mix and turn off the flame.
Ingredients
- Oil
- Butter
- Cumin seeds
- Bay leaf
- Cinnamon stick
- Cardamoms
- Cloves
- Onion
- Ginger
- Garlic
- Green chilies
- 4 Tomato
- Kashmiri Chilli
- Coriander Stem
- Cashews/Kaju
- Salt
- 1 cup Water
- Turmeric Powder
- Kashmiri Chilli powder
- Cumin Powder
- Coriander Powder
- Curd
- 0.5 cup Water
- 400 gms Paneer
- Garam Masala
- 2 tbsp Fresh Cream
- 1 tsp Kasuri Methi
- Coriander Leaves
Equipment
PanSpatulaLidBlenderBowlWhisk
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