Cooking Instructions
- 1
Take 1 tbsp ghee and 1 tbsp butter in a wok and add all the dry whole spices.
- 2
Add the chopped onion and sauté it well.
- 3
Add ginger garlic paste when onions are golden brown. Add tomatoes and cashews and sauté them well.
- 4
Add some water and cover and cook it all well.
- 5
Take out the mixture without the whole spices and blend it all well in a mixer grinder.
- 6
Take 1 tsp butter in the same wok and add the blended paste to it. Add salt, all the spices powder and tomato ketchup and mix well.
- 7
Add some water to make the gravy and let it simmer till it leaves some oil.
- 8
Add cubes of paneer to the gravy and let it simmer for a minute.
- 9
Add kasuri methi and cream and switch off the gas. Serve hot with lachha parantha or roti of your choice.
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