PREPARATION

1. Take a skillet, add 20 grams lotus seeds and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. In a another skillet, add 1 tablespoon oil, 200 grams paneer and saute for 3- 5 minutes or until it turns golden brown in color.
3. Heat 2 tablespoon oil in a skillet, add 1 cinnamon stick, 1/2 teaspoon cumin, 1 tablespoon cashews and saute for 2 - 3 minutes.
4. Now, add 150 grams onions  and fry till translucent or until it turns golden brown in color.
5. Add, 1 tablespoon garlic, 1 tablespoon ginger and cook 1 - 2 minutes.
6. Then, add 200 grams tomato saute until it turns soft and pulpy.
7. Add 1 teaspoon salt and mix it well.
8. Now, transfer it to a blender and blend it a smooth paste.
9. Heat 30 milliliters ghee in a skillet, add 1 bay leaf, 1 tablespoon cashews and saute for 1 minute.
10. Add blended puree and cook for 1 - 2 minutes.
11. Now, add 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon garam masala, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder and mix it well to combine.
12. Cover it with lid and cook for 10 minutes.
13. Add roasted lotus seeds and cook 1- 2 minutes.
14. Now, add 150 milliliters water and mix it well.
15. Again, cover it with lid and cook for 5 minutes.
16. Then, add 2 tablespoon fresh cream and mix it.
17. Add, cooked paneer, 1 teaspoon dry fenugreek leaves and  cover it with lid and cook for 5 minutes.
18. Now, add 1 teaspoon coriander and mix it well.
19. Serve.