What we need:
For the tomato-cashew paste:
Tomato
Cashews
Ginger
Garlic
Cloves
Cardamom
How we make it:
Take one cup of water in a pan. Pour all the ingredients into the pan and give it a good boil for sometime, until the tomato and cashews soften. Strain the water out and cool down the ingredients Then in the grinder, make a smooth paste out of it.
Remaining cooking ingredients:
Paneer
Onion
Bay leaf
Green chilli
Coriander powder
Cumin powder
Red chilli powder
Garam masala
Kasuri methi
Butter
Soybean oil /sunflower oil
Sugar
Salt
How we make it:
Cut the paneer in nice cubic shape and sprinkle some salt over it. Then heat butter in a pan and fry the paneer pieces gently. Keep them aside. Now add oil or butter, whatever you prefer in the pan. Add one bay leaf into it and chopped onions. Cook the onions till it takes a nice light brown color. Now add the tomato-cashew paste into it and cook it for sometime. When the raw smell disappears, add the spices (except garam masala) into it, mix them well and cook all the ingredients until oil starts to come out from the mixture. Pour some water and slited green chilies. Cover the pan and cook for sometime. Now add the paneer pieces and give it a gentle stir. Then add crushed dry kasuri methi and garam masala powder. Now the dish is ready. Before serving, pour one spoonful of melted butter on it and enjoy with roti or nun.
