PREPARATION

1. In a mixing bowl, add 700 grams paneer, 180 grams yogurt, 2 teaspoons ginger garlic paste, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili, 1 tablespoon

dry fenugreek leaves, 1/2 teaspoon pounded cloves and mix it well.

2. Marinate for 1 hour.

3. Take a skillet, add the marinated paneer in it and stir well.

4. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color from all sides.

5. Heat 50 grams butter in a skillet, add 30 grams garlic, 1 teaspoon green chili and stir for 1 - 2 minutes on medium heat or until it turns golden brown in color.

6. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.

7. Now, add 250 grams tomato and saute until it turns soft and pulpy.

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

9. Remove it form heat.

10. Transfer this into a blender and blend it into a smooth puree.

11. In a bowl, add 100 grams cashews, 100 milliliters water and soak for about 2 hours.

12. Transfer this into a blender and blend it into a smooth paste. Keep aside.

13. Heat 35 grams butter in a heavy skillet, add the blended tomato mixture in it and stir well.

14. Then, add 120 grams fresh cream, blended cashew paste, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon red chili, 1 teaspoon honey, 1 teaspoon salt and mix it well.

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

16. Now, add the cooked paneer in it and mix it well.

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

18. Garnish with coriander.

19. Serve hot with naan or rice.