Ingredients
The following ingredients have 2 Servings
- 250 grams paneer ((cubed to 1 by 1 inch pieces))
- ½ cup Hung curd ((or Greek Yogurt, Refer notes))
- 1 teaspoon ginger garlic paste (or crushed ginger garlic)
- ¼ to ½ teaspoon Kashmiri red chili powder (or smoked paprika (less spicy kind))
- ½ teaspoon garam masala (or tandoori masala)
- ¼ teaspoon Kasuri Methi ((dried fenugreek leaves))
- ⅛ teaspoon turmeric ((optional))
- ¼ teaspoon salt ((adjust to taste))
- 1 teaspoon lemon juice ((skip if your yogurt is sour))
- 1 teaspoon oil
- ½ small bell pepper ((diced capsicum, optional))
- ½ small onion ((diced & layers separated, optional))
- 2 tablespoons oil ((divided 1 tbsp. + 1 tbsp.))
- 1 cup onions (cubed (2 medium))
- 1½ cup tomatoes (ripe chopped (3 large))
- 1½ teaspoon ginger garlic paste (or crushed ginger garlic)
- 14 cashew nuts (or almonds (For a nut-free option refer notes))
- ¾ to 1 teaspoon red chili powder ((or paprika) less spicy kind)
- ¾ to 1 teaspoon garam masala ((adjust to taste))
- ¼ teaspoon salt ((adjust to taste))
- 1 teaspoon sugar ((optional))
- 1 teaspoon kasuri methi ((optional) (dried fenugreek leaves))
- 3 tablespoons Heavy cream ((Whipping cream or cooking cream))
- 2 tablespoons coriander leaves ((cilantro chopped finely))
