Cooking Instructions
- 1
In a bowl add kashmiri red chilli powder, turmeric powder, coriander powder, curd and mix everything properly ; keep aside.
- 2
In a kadai heat ghee & add bay leaf, green cardamom, cloves, ginger - garlic, green chillies, onions & saute them until translucent.
- 3
Now add the curd mixture & continue cooking for 2 - 3 minutes.
- 4
Then add the cashew nuts, tomatoes, salt, kashmiri red chilli powder & saute for 2 minutes on medium heat.
- 5
Add the water & cook for 10 - 12 minutes until tomatoes get cooked.
- 6
Now switch off the flames, let it cool down & grind it into a fine paste with a mixer grinder.
- 7
In a kadai add butter, chopped ginger & green chillies, kashmiri redchillipowder & add the gravy mixture & cook it for 2-3 minutes.
- 8
Add the cube paneer ; saute well. Now add the cream & dry fenugreek leaves again saute well. Add coriander leaves if you want.
- 9
Switch off the flames & serve hot.
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