Ingredients
Masala paste:
- 1 ts oil or butter
- 4 onion, sliced
- 8 cloves
- 2 cinnamon sticks
- 4 cardamon pods
- 2 inches ginger
- 10 cloves of garlic
- 8 green chillies
- 20 black pepper corns
- 2 ts coriander seeds
- 1 ts cumin seeds
- 10 cashew nuts
- 1/2 cup water
Gravy:
- 1 ts oil
- 4 bay leaves
- 1/2 cup curd
- 1 cup water
- salt to tatse
- 200 g Paneer
- 1 ts garam masala
Garnishing:
- 2 pinches saffron
- 8 tbs fresh cream
- 1 ts kasoori Methi
Preparation
1. Add all the ingredients mentioned under masala paste except water in the smal pot. Heat the pot on highest level up to the roasting window.
2. Switch to a low level and roast the ingredients until onions turn light brown in colour. Remove the pot from the hob and allow the ingredients to cool completely. Using a mixer grinder, blend them into a smooth paste adding water.
3. To prepare the gravy, heat up wok on highest level up to roasting window. Switch off the hob and add oil, bay leaves and masala paste. Switch to highest level and roast everything for 1 minute. Mix the curd and add it to the masala paste, add water, salt to taste and allow the mixture to simmer
4. Add the paneer cubes and allow the mixture to cook for approx 5 minutes. When the cooking time is finished, add garam masala.
5. Mix together saffron and fresh cream and add it to the gravy. Garnish with kasoori Methi. Serve hot with laccha paratha or roti.
This recipe has been tested and approved by AMC.
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