I tried this recipe and it was really great. Believe it or not it is very tasty recipe, but takes little longer time, than the normal process. Enjoy it with phulkas, chappaathi, naan or fried rice.
- Paneer – ¼ kg
- Curd – 1 ½ cup
- Turmeric – ¼ tsp
- Chilli Powder – 1 spoon
- Kashmiri Mirch Powder – 1 spoon
- Corriander Powder – 1 ½ tsp
- Jeera Powder – ½ tsp
- GaramMasala – 1/2 tsp
- Ginger-garlic paste – 1 ½ tsp
- Oil – 1 spoon
Soak all the above mentioned ingredients in the curd for an hour
- Onions – 3
- Tomato – 3
- Khus-khus – 1 spoon
- Cashew – 10
- Sugar – 1 tsp
- Cloves – 2
- Cardamom – 1
- Cinnamon – 1
- Bay leaves – 1
- Kasuri methi (substitute this for fresh mint)
- Chilli Powder – ½ tsp
- Coriander Powder – 1 tsp
- Jeera Powder – 1 tsp
- Garam Masala – ½ tsp
- Turmeric – ¼ tsp
- Corriander leaves – cleaned and chopped
- Ghee – for cooking
- Grind the onions.
- Boil water in a vessel and add tomatoes to it. (This will enable you to peel the tomato’s skin easily).
- Grind the tomatoes in the blender.
- Fry the khus-khus in a tawa without adding oil to it. And, also, fry the cashews. Ensure that you fry them till they are hot and easy to grind them into a fine powder.
- After an hour of soaking the paneer mixture, put two vessels on the stove.
- In one of the vessel, add the paneer mixture.
- In the second vessel, add ghee and sugar. When sugar turns brown in color, add bay leaves, cinnamon, cloves, and cardamom in it.
- When they start spluttering, add the onion paste to it and fry for few minutes.
- Then add the tomato paste and fry till they are done.
- Add chilli powder, turmeric, salt coriander powder, jeera powder as needed for the gravy.
- Allow it to boil for few minutes.
- Add kasoori methi or fresh mint leaves to it.
- Finally add khus-khus, cashew powder and boil it for few minutes.
- Take the paneer mix from the stove and pour it in the gravy and mix gently.
- You can add ½ cup of water according to consistency, you want.
- Take it off the stove and garnish it with the coriander leaves.