PREPARATION

1. Heat 2 tablespoons oil in a pot, add 4 cloves, 1 cinnamon stick, 5 green cardamom, 1 bay leaf and stir.
2. Add 200 grams onions and fry till they turn translucent.
3. Now, add 1 tablespoon ginger garlic paste, 1 teaspoon green chili paste and saute well.
4. Add 250 grams tomato and cook till tomatoes become pulpy. Add 1 1/2 tablespoons coriander powder, 1/2 teaspoon paprika, 1/2 teaspoon turmeric, 1 teaspoon salt and mix all the ingredients well.
5. Transfer this mixture into a blender and blend it into a smooth gravy. Keep aside.
6. Heat 1 tablespoon ghee on a another pot, add 1 teaspoon black pepper, 2 tablespoons cashews and stir them well.
7. Strain the gravy mixture into the pot and some water to strain the gravy properly.
8. Now, add 200 grams paneer, 1/2 teaspoon dried fenugreek leaves, 170 grams fresh cream and mix all the ingredients well.
9. Add 1/2 teaspoon lemon juice, 1/8 teaspoon saffron, 1/2 teaspoon garam masala and mix well.
10. Garnish with coriander.
11. Serve with naan or roti.