2. 3 tbsp clarified butter
3. 1 inch piece of ginger (finely chopped)
4. 1 green chili (slit lengthwise)
5. 1 onion (grated)
6. 4 tomatoes (chopped)
7. 2 brown cardamoms (crushed)
8. 1 bay leaf
9. 1/2 cup beaten curd
10. 2 tblsp cashew nut paste
11. 1tsp salt
12. 1 1/2 tsp cumin powder
13. 1/2 tsp red chili powder
14. 3/4 tsp garam masala
15. 2 tbsp tomato sauce
16. 1/4 – 1/2 cup milk
17. 1 tsp coriander leaves (finely chopped)
- Soak cashew nuts which ever you are taking for atleast 2 hrs and then grind them to a smooth paste.
- Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms. Cook till onion turns translucent. Add tomatoes, cover it and cook for 7-8 minute.
- Add curd and cashew nut paste. Cook for 3-4 minute and remove from fire.
- Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.
- Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
- Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that there can be thick gravy.
- Keep on low flame and cook for 5-7 minute. Remove from fire.
- At the time of serving heat the gravy and add paneer pieces.
- Add milk and mix well and cook for 2-3 minutes. Note: To make the dish more creamier you can replace milk with 1/4 cup cream.
- Serve hot garnished with coriander leaves.