PREPARATION

1. In a blender, add 1 tablespoon garlic, 1 tablespoon ginger, 2 teaspoons green chili, 1/4 teaspoon salt and blend well.

2. Transfer them into a bowl and keep aside.

3. Heat 1 tablespoon oil in a pan, add 1 inch cinnamon stick, 4 pods cloves, 4 pods cardamom, 1 bay leaf, 15 black peppercorns, 1 tablespoon

coriander seeds, 1 teaspoon cumin, 1 teaspoon fennel seeds, 1/4 teaspoon asafoetida and stir well.

4. Add 90 grams onions and fry till translucent.

5. Then, add 28 grams cashews and fry till it turns golden brown in color.

6. Transfer this mixture into a blender and blend it into a paste. Keep aside.

7. Heat 1 tablespoon oil in a pan, add 260 grams paneer slices in it and shallow fry till it turns golden brown in color from both sides.

8. Transfer this into a bowl, add 300 milliliters warm water and soak for 10 minutes.

9. Heat 2 1/2 tablespoons oil in a pot, add 55 grams onions, 1/4 teaspoon salt and fry till translucent.

10. Add 2 teaspoons sugar, ginger, garlic & green chili mixture and saute for 2 - 3 minutes.

11. Then, add 1/2 teaspoon turmeric and stir well.

12. Now, add 90 grams fenugreek and mix it well. Cook for 3 - 5 minutes.

13. Add the onion & spices mixture in it and mix it well.

14. Then, add 220 milliliters water and stir well.

15. Cover it with lid and cook for 7 - 8 minutes.

16. Add 1 teaspoon salt, 230 grams yogurt and mix it well.

17. Now, add the fried paneer slices in it and mix well.

18. Bring it a boil and cook for 5 - 7 minutes.

19. Serve hot with naan or roti.