- 2 tablespoons oil
- 8-10 cloves
- 14-16 black peppercorns
- 1 bay leaf
- 1 star anise
- 2 green cardamoms
- 1 small cinnamon stick
- 3 medium onions roughly chopped
- 2 garlic cloves
- 1 inch ginger
- ½ cup cashews
- 3 dry red chillies
- 6 medium tomatoes roughly chopped
- 2 tablespoons oil
- 2 tablespoons butter
- 1 teaspoon ginger garlic paste
- 1 tablespoon Kashmiri red chilli powder
- salt to taste
- ½ teaspoon garam masala
- 1 teaspoon sugar
- 400g paneer cut in cubes
- 1 tablespoon butter
- 1 teaspoon dried kasuri methi
- fresh coriander for garnish
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a pan add oil and once it turns hot add all the whole spices, cloves, black pepper corns, cinnamon stick, bay leaf, star anise, cardamom and toss for few seconds.
- Now add roughly chopped onions, garlic, ginger and cook them for 3-4 minute or until they turn soft and translucent.
- Now add the tomatoes, cover it with a lid and cook for another 3-4 minutes.
- Further add 3-4 tablespoons of water and let it cook till the tomatoes turn soft.
- Once done cool down the mixture and remove the bay leaf, star anise and cinnamon stick. Now grind till it forms into a smooth pure. Now keep it aside.
- In a pan add oil and butter, once it turns hot add ginger garlic paste and saute for a minute.
- Now add kashmiri red chilli powder for good colour.
- Now switch off the flame and sieve the pure we prepared earlier. Once done mix well and let it simmer for 3-4 minute till you get some boils.
- Now add the paneer and give it a gently mix. Cover it with a lid and cook for another 3-4 minutes.
- Finally garnish with kasturi methi and a tablespoon of butter.
- Serve with chapati, paratha or rice.
- After adding the pure do not cook on very high flame as we have added cashews and they might stick to the pan.
- You can add cream if needed.
- Never over cook the gravy after adding paneer else the paneer will not remain soft and will bexcom stretchy.