Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon crushed cashew nuts
  • 1 teaspoon grated dry coconut
  • 1 teaspoon chopped raisins
  • 6 ounces paneer (170 g, grated)
  • 1/4 cup boiled, peeled and grated potatoes (make sure to cool them after boiling)
  • 1 tablespoons poha (soaked in 2 tbsp water)
  • 1/4 teaspoon grated ginger
  • 1/2 teaspoon finely chopped green chili peppers
  • 1 teaspoon finely chopped cilantro
  • salt to taste
  • 1/4 teaspoon garam masala spice mix
  • 3 tablespoons cornstarch (divided)
  • vegetable oil (for frying)
  • 1 cup chopped onion
  • 1/2 cup whole cashew nuts
  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 2 tablespoons butter (salted or unsalted)
  • 2 tablespoons vegetable oil
  • 3-4 cloves
  • 1 inch piece of cinnamon stick
  • 2 whole green cardamoms
  • 2 whole bay leaves
  • 1/4 cup crumbled khoya
  • 2-3 green chili peppers (slit into half)
  • salt to taste
  • 2 teaspoons sugar
  • 1/4 cup plain yogurt (whisked with 1 tsp all purpose flour)
  • 1 teaspoon Kasuri methi
  • 1/2 teaspoon white pepper powder
  • 1/4 cup heavy cream
  • 2 tablespoons butter (salted or unsalted)
  • 2 tablespoons vegetable oil
  • 3-4 cloves
  • 4-5 whole peppercorns
  • 2 whole black cardamoms
  • 1-inch piece of cinnamon stick
  • 2 teaspoons ginger garlic paste
  • 4 tablespoons tomato puree (or 2 tbsp tomato paste)
  • 2 tablespoons ketchup
  • 1/2 teaspoon Kashmiri red chili powder
  • 2 tablespoons cahsew paste (soak 15-20 cashew nuts in water for 15 minutes and blend until smooth.)
  • 1 cup milk (preferably whole milk.)
  • 3 tablespoons heavy cream
  • 1 teaspoon honey
  • salt (to taste)
  • 2 teaspoons lime juice
  • 2 teaspoons kasuri methi

Instruction