1.
Boil peeled onions, tomato, cardamom, clove, cinnamon, bay leaves with salt and bit of turmeric powder.
2.
Blend it into a paste after it cools down.
3.
Make a paste of kaju and poppy seeds and 50 grams paneer with small amount of water for a thick paste.
4.
Cut the rest of the paneer into cubes and set aside.
5.
In a small bowl take mustard oil and add 1 tbsp of kashmiri chilli powder and mix. Keep aside.
6.
Take a deep pan and heat ghee and refined oil in medium flame.
7.
Now add the onion tomato paste to it with some haldi powder and rest of the Chilli powder and cook for 5 minutes in low flame. Add little bit of water so it helps in evaporation.
8.
After the raw smell goes off, add the paneer kaju paste to it with half cup water and cook for another 5 minutes.
9.
Sprinkle some dry methi to it.
10.
Now when the gravy thickens, add the cream, saving little for garnish.
11.
Now put the paneer into the gravy. Before that check the salt and adjust as per taste.
12.
Put the gas on sim and cover it and cook for 2 minutes.
13.
Now it's ready to garnish.
14.
Empty the curry in the serving bowl.
15.
Add the cream on it in circular way.
16.
Sprinkle some dried methi leaves.
17.
Lastly, pour the mustard oil and chilli paste on it for the colour and taste.
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Rithvika
March 20, 2020 at 5:00 pm
Mouthwatering! Can't wait to try this!
Shahla Ahmed
February 05, 2021 at 5:27 pm
Shahla Ahmed
February 05, 2021 at 5:27 pm
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