PREPARATION

1. Heat 2 tablespoons oil in a pan, add 220 grams paneer and mix it well.

2. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color from all sides.

3. Remove it from heat and keep aside.

4. Heat 1 tablespoon oil in a heavy skillet, add 1 teaspoon cumin, 2 teaspoons ginger, 2 teaspoons garlic, 1 1/2 tablespoons cashews, 1 teaspoon green chili and stir for 2 - 3 minutes on medium heat.

5. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.

6. Now, add 195 grams tomato and saute until it turns soft and pulpy.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 1/4 teaspoon turmeric and stir well.

9. Add 150 milliliters water and mix it well.

10. Cook for 3 - 5 minutes on medium heat.

11. Remove it from heat and transfer this into a blender.

12. Blend it into a smooth puree.

13. Heat 2 tablespoons oil in a another heavy skillet, add 2 pods cloves, 1 bay leaf and stir well.

14. Then, add the blended mixture and mix it well.

15. Add 1 teaspoon red chili, 1 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 teaspoons coriander powder, 1 teaspoon salt and mix it well.

16. Now, add 400 grams potatoes and mix it well.

17. Add 700 milliliters water and mix it again.

18. Cover it with lid and cook for about 12 - 15 minutes on medium heat.

19. Open the lid and give it a nice stir.

20. Add the fried paneer and mix it well.

21. Add 2 tablespoons fresh cream and mix it well.

22. Cook for 5 - 7 minutes on medium heat.

23. Add 1 teaspoon dry fenugreek, 2 tablespoons coriander and mix it well.

24. Remove it from heat.

25. Garnish with coriander.

26. Serve hot.