Cooking Instructions
- 1
Take a Kadai heat, a tbsp of butter, and a tbsp of oil.
- 2
Add Ginger garlic paste and whole the spice cloves, cardamom, saute it.
- 3
Add cashew nuts and chopped onions, once the onion turns translucent, add chopped tomato, mix well.
- 4
Cover and cook till the tomato start breaking down and the mixture starts leaving oil at the edges, switch off the flame and set aside to cool.
- 5
Once cool enough to handle, blend the mixture to a smooth paste.
- 6
In the same pan heat, the remaining butter put jeera in it. and add the blended paste, garam masala, turmeric powder, chili powder, salt, and 1/2 cup water bring this to a boil.
- 7
Once the curry comes to boil, simmer and cook for 30 minutes,add fresh cream till the oil separate slightly.
- 8
Cut the paneer into cube and heart shape add it to the gravy and mix well, switch off the flame, sprinkle coriander leaves, and serve hot with parantha.
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