Cooking Instructions
- 1
Grind onion, blanched tomatoes,Carrot,, ginger and garlic, coriander powder and garam masala powder in a grinder and make paste.
- 2
Grind soaked cashew nuts with 2 tbsp water to make cashew nut paste. Heat butter in a non-stick pan. Add Jeera, bay leaf, onion- tomato paste and sauté until onion paste turns light brown and oil starts to separate from the puree.
- 3
Add kashmiri red chilli powder and cashew nut paste and cream.Stir and cook for 2-minutes.
- 4
Add peas and cook for 2minutes.
- 5
Add paneer flower &heart cubes, and cook for the desired consistency of gravy. Serve hot With paratha or naan.
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