Ingredients:

• 200 grams paneer

• 2 sliced onions

• 1 tablespoon cashewnuts pieces

• 3 cardamoms

• 2 cloves

• 1 stick cinnamon

• 1 bay leaf

• 3 chopped green chilies

• 1 red chili

• 1 tsp. coriander seeds

• 1 cup fresh curds

• 3/4 cup finely chopped coriander leaves

• 2 tbsp. ghee (clarified butter)

• Salt according to taste

• To be grounded into a paste:

• 6 garlic cloves

• 1/2 tsp. ginger

• 1 tbsp. water

• Serve with

• Serve hot with parathas.

Preparation:

• Cut the paneer into small cubes.

• Boil onions with 3/4 cup of water.

• When cooked, blend in a mixer along with the cashewnut pieces.

• Heat the Ghee(clarified butter) and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute. Add the grounded paste and fry for 1minute.

• Add the blended onion- cashewnut paste and the green chilies and fry for little while.

• Pound the red chili and coriander seeds and add to the gravy. Cook again for a 5 seconds and take the pan off the fire.

• Churn the curds and add to the mixture. Add salt and cook until the Ghee(clarified butter) comes on top. Add the coriander leaves and cook for 1/2 minute.

• Finally, add the paneer and cook for one boil.