PREPARATION

1. In a blender, add 350 grams tomato and blend it into a puree.
2. Keep aside.
3. Heat 900 milliliters water in a pan, add 400 grams onions and bring it to a boil.
4. Boil for 5 - 7 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Heat 20 milliliters oil in a skillet, add 1/2 teaspoon cumin and stir well.
7. Add 1/4 teaspoon asafoetida, 4 pods cloves, 1 pod black cardamom and stir for 1 - 2 minutes.
8. Then, add the boiled onions and fry till translucent.
9. Add 1 tablespoon green chili and mix it well.
10. Now, add the blended tomato puree and mix it again.
11. Cook for 8 - 10 minutes on medium heat.
12. Add 1/2 teaspoon turmeric and stir well.
13. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon dry mango powder, 1 teaspoon coriander powder and mix it well.
14. Then, add 90 grams fresh cream and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1 tablespoon dry fenugreek and mix it well.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot.

Methi Malai Paneer

Servings - 2 - 3

INGREDIENTS
Paneer - 300 grams
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Paprika - 1/2 teaspoon
Ghee - 1 tablespoon
Oil - 25 milliliters
Cloves - 5 pods
Mace - 1
Green cardamom - 3 pods
Black cardamom - 1 pod
Bay leaf - 1
Cumin - 1/2 teaspoon
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Onions - 150 grams
Tomato - 200 grams
Green chili - 1 teaspoon
Oil - 2 tablespoons
Fenugreek leaves - 280 grams
Turmeric - 1/4 teaspoon
Paprika - 1/2 teaspoon
Coriander powder - 1 teaspoon
Water - 300 milliliters
Salt - 1 teaspoon
Fresh cream - 60 grams
Cashew paste - 30 grams
Garam masala - 1 teaspoon
Sugar - 1/2 teaspoon