PREPARATION

1. Heat 2 tablespoons oil in a pot, add 1 teaspoon cumin, 4 pods green cardamom, 4 pods cloves, 1 inch cinnamon stick and stir well.

2. Add 350 grams onions and fry till translucent.

3. Add 1 tablespoon ginger garlic paste and stir well.

4. Now, add 320 grams tomato and saute till it turns soft and pulpy.

5. Cover it with lid and cook for 10 minutes.

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

7. Add 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon sugar and stir well.

8. Transfer this mixture into a blender and blend it into a paste.

9. Heat 2 tablespoons oil in a another pot, add the blended mixture in it.

10. Add 75 grams yogurt and mix it well.

11. Then, add 50 grams cashew paste, 300 milliliters water and mix it again.

12. Bring it to a boil.

13. Add 1 teaspoon salt, 65 grams fresh cream and stir well.

14. Now, add 320 grams paneer and mix it well.

15. Cook for 3 - 5 minutes.

16. Add 1 teaspoon garam masala and mix it well.

17. Garnish with coriander.

18. Serve hot with naan or rice.