Directions
- 1Roughly chop four tomatoes and two red onions.
- 2In a pan, heat up a teaspoon of oil and butter. Add cumin seeds, bay leaf, green cardamom pods, black cardamom pod, black peppercorns, cinnamon stick, and cloves.
- 3Add the chopped onions and cook until fragrant.
- 4Add the chopped tomatoes, green chillies, red chillies, cashews, and cilantro stems. Cover and cook for 10 minutes on medium heat.
- 5Chop paneer into cubes.
- 6Remove bay leaf, cinnamon, and cardamom from the tomato mixture. Blend until smooth.
- 7In a bowl add yogurt and spices. Mix it up.
- 8Heat up oil and butter in a pan. Add green chilies, kashmiri red chili, yogurt gravy, dried fenugreek leaves, cream, and paneer.
Ingredients
- 4 tomatoes
- 2 red onions
- 1 tsp cumin seeds
- 1 bay leaf
- 3 green cardamom pods
- 1 black cardamom pod
- 2 black peppercorns
- 1 cinnamon stick
- 3 cloves
- 1 tsp oil
- 1 tsp butter
- 1 handful cashews
- 1 handful cilantro stems
- 1 handful green chillies
- 1 handful red chillies
- 1 block paneer
- 1 bowl yogurt
- 1 pinch sugar
- 1 pinch salt
- 1 pinch garam masala
- 1 pinch cumin powder
- 1 pinch coriander powder
- 1 pinch turmeric
- 1 pinch red chilli powder (kashmiri)
- 1 pinch dried fenugreek leaves
- 1 pinch cream
Equipment
panknifeblendersievewooden spoon
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