Ingredients
The following ingredients have 15 Servings
- 100 grams Paneer (or 1 cup grated paneer (Indian cottage cheese))
- 2 potatoes (- medium to large - 200 grams, boiled, peeled and grated)
- ¼ teaspoon red chili powder
- 2 tablespoons cornflour ((cornstarch) or tapioca starch)
- ¼ teaspoon Garam Masala
- 3 tablespoons almond flour (or 2 tablespoons milk powder or 3 tablespoons khoya (mawa or dried evaporated milk solids))
- salt (as required)
- oil (for deep frying, as required, any high smoke point neutral oil)
- 10 to 12 cashews
- 1 tablespoon raisins
- 3 tablespoons oil (- any neutral oil)
- ½ cup onion paste (or about 2 medium to large onions or 1 heaped cup chopped onions)
- 2 teaspoons Ginger Garlic Paste (or 1 inch ginger, 4 to 5 garlic cloves crushed in a mortar)
- 1 cup Tomato Puree (or about 2 medium to large tomatoes)
- ¼ teaspoon turmeric powder
- ¼ teaspoon fennel powder (- optional)
- ¼ teaspoon cumin powder
- 1 teaspoon kashmiri red chili powder (or ½ tsp cayenne or red chilli powder )
- 1 teaspoon Coriander Powder
- ¼ teaspoon Garam Masala
- 6 to 7 tablespoons cashew paste
- ½ to 1 teaspoon sugar (or as required)
- salt (as required)
- 2 cups water (or add as required)
- 1 teaspoon dry fenugreek leaves ((kasuri methi))
- 2 tablespoons light cream (or cooking cream or 1 tablespoon heavy or whipping cream - optional )
- 1 tej patta ((Indian bay leaf))
- 1 inch cinnamon
- 1 black cardamom (- optional)
- 2 green cardamoms
- 2 single strands of mace ( or a light pinch of ground mace powder)
- 2 cloves
- 1 to 2 tablespoons grated paneer ((cottage cheese) - optional)
- 1 or 2 tablespoons light cream (or whipping cream - optional)
- 2 tablespoons chopped coriander leaves ((cilantro) or some mint leaves sprigs)
