For Curry
Water – ½ cup
Tomato diced – 5 cups
Onion sliced – ½ cup
Garlic cloves – 8 no
Ginger – 1 small piece
Bay leaf – 1no
Black cardamom – 1no
Cinnamon – 1 stick
Cardamom – 3no
Cloves – 3 no
Green chillies – 1-2 nos
Kashmiri chilli powder – 1 tbsp
Butter – 1 tbsp
Cashew nuts – 12nos
Salt – to taste

On Pan
Butter – 2 tbsp
Ginger chopped – ½ tbsp
Green chilli – 1 no
Paneer cubes – 2 cups
Salt – to taste
Kashmiri chilli powder – 1 tsp
Dried Fenugreek (methi) leaves – ½ tsp
Sugar – 1-2 tsp (optional)
Cream – 3-4 tbsp

1.In a deep pan add all the ingredients mentioned under “For Curry”. Bring to a boil, then cover and cook for 25 mins.

2.Turn off the heat and remove the bayleaf, black cardamom and cinnamon.

3.Now let it cool a bit and then grind it into a fine puree, strain and keep aside.

4.In a separate pan melt butter add ginger, green chilli add stir for a minute.

5. Add paneer cubes and cook for another minute.

6.Add chilli powder, stir and add the curry.

7. Cook for 5-10minutes and add salt.

8. Turn off the heat and add cream and dried methi leaves powder. Stir and serve hot.


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