PREPARATION

1. In a mixing bowl, add 30 grams cashews, 30 grams melon seeds, 80 milliliters water and soak for 2 hours.
2. Now, blend it into a smooth paste.
3. In a mixing bowl, add 30 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
4. Soak for 20 minutes.
5. Then, in a mixing bowl, add 350 grams paneer, 1/2 teaspoon salt, 1/2 teaspoon red chilli, 1 teaspoon cumin powder, 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, blended paste and mix it well to combine.
6. Marinate for 20 minutes.
7. Heat 2 tablespoons ghee in a heavy skillet, add 1 tablespoon garlic, 1 1/2 tablespoons ginger and stir continuously for one minute.
8. Now, add 180 grams onions and fry till translucent or until it turns golden brown in color.
9. Then, add 300 grams tomato and saute until it turns soft and pulpy.
10. Add, 1 1/2 tablespoons green chili, 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder and mix it well.
11. Now, transfer it to a blender and blend it smooth puree.
12. Then, in a heavy skillet add blended puree and saute for 1 - 2 minutes.
13. Add, 100 grams fresh cream, 150 milliliters milk and mix it well to combine.
14. Now, add marinated paneer and cook for 3 - 5 minutes.
15. Then, add prepared saffron milk and mix it well.
16. Garnish with coriander.
17. Serve.

Handi Paneer

Servings - 2 - 3

INGREDIENTS
Oil - 20 milliliters
Paneer - 180 grams
Oil - 30 milliliters
Bay leaf - 1
Ginger paste - 1 teaspoon
Green chili - 1 tablespoon
Onions - 170 grams
Tomato Puree - 100 grams
Yogurt - 125 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Water - 250 milliliters
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons