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- 2 Tbsp butter
- 2 green cardamom pods (elaichi)
- 1/2-inch cinnamon stick (dalchini)
- 3-4 cloves (laung)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 medium-size onion, roughly chopped
- 3-4 garlic cloves, chopped
- 1/2-inch ginger, chopped
- 1 medium green chilli, chopped
- 8-10 cashew nuts, soaked in hot water for 15-20 minutes
- 2 medium-size tomatoes, chopped
- 1 tsp salt (or as per taste)
- 1 tsp turmeric powder
- 1/2 cup water
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 200g paneer cubes
- 1/4 cup fresh cream
- 1 tsp kasoori methi (fenugreek leaves), crushed
- To a kadhai or pan on medium heat, add 1 Tbsp butter, cardamoms, cinnamon stick, cloves, cumin seeds, and coriander seeds, and saute for 2-3 mins.
- Then add onion, garlic, ginger, green chilli, and soaked cashews. Saute for 2-3 minutes.
- Add tomato, salt and turmeric; mix and saute for a minute. Now add ½ cup water; cover and cook on low flame for 10-15 minutes or until the tomatoes are soft.
- Turn off the heat and let the mixture cool off completely and then transfer to a blender or blend using an immersion blender to get a smooth paste.
- To the same pan on medium heat, add 1 Tbsp butter and the puree. Add red chilli powder, coriander powder, and garam masala. Let it simmer on low, cover with a lid and cook for about 10 mins.
- Add paneer cubes and fresh cream. Give a gentle stir, and cook for 5 mins, then add kasoori methi.
- Transfer to a bowl and garnish with kasoori methi or fresh coriander leaves or a few spoons of fresh cream. Serve with naan, poori, or bhatura and raita on the side.
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 318Total Fat 26gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 9gCholesterol 67mgSodium 1067mgCarbohydrates 13gFiber 3gSugar 5gProtein 12g
The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.