PREPARATION

1. Heat 2 tablespoons butter in a skillet, add 1 bay leaf, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 2 green chili and stir for 1 - 2 minutes.

2. Then, add 240 grams tomato puree and mix it well.

3. Cook for 7 - 10 minutes on medium heat.

4. Now, add 190 milliliters water and mix it well.

5. Bring it to a boil.

6. Add 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon dry fenugreek and mix it well.

7. Then, add 65 grams fresh cream and mix it again.

8. Bring it to a boil.

9. Now, add 360 grams paneer and mix it well.

10. Cook for 7 - 10 minutes on medium heat.

11. Add 1/2 teaspoon garam masala and mix it well.

12. Cook for another 3 - 5 minutes on medium heat.

13. Garnish with ginger.

14. Serve hot with roti or naan.

Shahi Paneer Korma

Servings - 2 - 3

INGREDIENTS

Oil - 2 tablespoons

Cumin - 1 teaspoon

Green cardamom - 4 pods

Cloves - 4 pods

Cinnamon stick - 1 inch

Onions - 350 grams

Ginger garlic paste - 1 tablespoon

Tomato - 320 grams

Turmeric - 1/2 teaspoon

Coriander powder - 1 teaspoon

Red chili - 1 teaspoon

Sugar - 1 teaspoon

Oil - 2 tablespoons

Yogurt - 75 grams

Cashew paste - 50 grams

Water - 300 milliliters

Salt - 1 teaspoon

Fresh cream - 65 grams

Paneer - 320 grams

Garam masala - 1 teaspoon

Coriander - for garnishing