PREPARATION

1. Take a pan, add 2 tablespoons black peppercorns, 1 tablespoon coriander seeds, 1 teaspoon fennel seeds and dry roast for 2 - 3 minutes or until it turns golden brown in color.

2. Remove it from heat and transfer this into a blender and blend it into a fine powder. Keep aside.

3. Heat 2 tablespoons oil in a skillet, add 2 teaspoons ginger, 2 teaspoons garlic and stir for 1 - 2 minutes.

4. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.

5. Now, add 30 grams peanuts and mix it well.

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

7. Remove it from heat and transfer this into a blender and blend it into a smooth paste.

8. Heat 1 1/2 tablespoons oil in a skillet, add 1 teaspoon cumin, 10 curry leaves and stir for 1 - 2 minutes.

9. Then, add the blended paste in it and mix it well.

10. Add 2 tablespoons prepared masala and mix it again.

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

12. Now, add 2 tablespoons curd, 2 tablespoons desiccated coconut and mix it well.

13. Add 1 teaspoon chilli flakes, 1 teaspoon salt, 1/4 teaspoon nutmeg and mix it again.

14. Then, add 150 milliliters milk and mix it well.

15. Bring it to a boil.

16. Now, add 260 grams paneer and mix it well.

17. Cover it with lid and cook for about 8 - 10 minutes on medium heat.

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

19. Add 45 grams fresh cream and mix it well.

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

21. Serve hot.