Ingredients
The following ingredients have 4 Servings
- 1 tablespoon oil
- 2 green cardamoms ((or ¼ to ⅓ tsp ground cardamom, elaichi))
- 1 cup onions (cubed, 3 medium )
- 1½ cups tomatoes (finely chopped (3 large))
- ¾ teaspoon salt ((adjust to taste))
- ¾ teaspoon sugar ((optional))
- 12 to 14 cashew nuts ((or 12 almonds))
- ¾ to 1 teaspoon Kashmiri red chilli powder ((or paprika)(adjust for best color))
- ¾ to 1 teaspoon garam masala (powder (adjust to taste))
- 1 teaspoon coriander powder ((daniya powder) (optional))
- 1 cup water ((to blend))
- 1 small bay leaf ((tej patta))
- ½ inch cinnamon piece ((dalchini) (optional))
- 2 green cardamom ((elaichi) (optional))
- 3 cloves ((laung) (optional))
- 1½ to 2 tablespoon Butter
- 1½ teaspoon ginger garlic paste ((or ¾ inch ginger, 3 medium garlic cloves, refer notes))
- ½ cup water ((adjust as required, to cook the gravy))
- 200 to 250 grams paneer ((2 heaped cups diced))
- 1 teaspoon kasuri methi ((dried fenugreek leaves))
- 3 tablespoon cream ((heavy cream, whipping cream or cooking cream))
- 2 tablespoon coriander leaves ((cilantro finely chopped) (for garnish))
