Ingredients
- 200g Paneer
- 100g butter
- 6 tomatoes
- 2 red onions
- 1 fresh green chilli
- 2 red kashmiri chillis
- 18 cashews
- ginger garlic paste
- 1tsp kashmiri chilli powder
- 1tsp coriander powder
- 1/4tsp turmeric
- 3tbsp yogurt
- Ghee
- 1 bay leaf
- 2 green cardamom
- 3 cloves
- 1tbsp honey
- dry fengugreek leaves
- fresh coriander leaves
Prep
Cut the paneer into cubes and soak it in warm, salted water for at least 10mins.
Mix the dry spices with yogurt and add a few cubes of butter.
If you have a grater, put the tomatoes and onions through it, putting them in separate bowls. If not, chop them as finely as you can.
Grind the cashews in a mortar and pestle.
Instructions
Put 3tbsp ghee in a pan and put it on a low heat. Add green chilli, bay leaf, cardamom and cloves. After about a minute, add the ginger garlic paste and fry it until the smell goes away, being careful not to burn it. Add the onions and cook them thoroughly, then add the yogurt/spice mixture and the dry red chillis, and eventually the ground cashews.
Finally, add the grated tomatoes with some salt, another half tsp of kashmiri chilli powder, and a little water if needed. Cover the pan with a lid and let everything cook for at least 10mins or until the oil begins to separate. Remove the whole spices, add honey and 2tbsp butter, as well as around a tablespoon of crushed dry fenugreek leaves.
Strain the paneer cubes and add them to the gravy and garnish with fresh coriander leaves.
Notes
If you have a blender, blend the gravy! In this case, you will not have to grate the onion and tomato, and you can leave the cashews whole. Make sure to take out the whole spices before you blend the gravy, add a little water, and strain it after blending.