Cooking Instructions
- 1
Soak cashews in hot water for 1/2 an hrs
- 2
Finely chopped onions
- 3
Make fine puree of tomatoes
- 4
Heat butter in pan and add all the tempering in it
- 5
Add onions and cook till little pink in color
- 6
Add all the dry masala leaving kashmiri red chilli
- 7
Add tomato puree and cook for few minutes
- 8
Add cashew paste and mix well
- 9
Add cream and cook till it leaves oil
- 10
Add milk and pane er and cook for few minutes
- 11
Now in the end add kasoori methi and honey and salt and cook for few seconds
- 12
Off the gas and close it with lid for 5 minutes before you serve
- 13
Take it out in a serving bowl and garnish it with green coriander
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