PREPARATION

1. In a blender, add 200 grams paneer and blend well.

2. Transfer this into a bowl, add 30 grams semolina, 1 1/2 tablespoons all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.

3. Rest for 20 minutes.

4. In a bowl, add 1 teaspoon coriander powder, 1 teaspoon fennel powder, 1 teaspoon powdered sugar, 1/4 teaspoon asafoetida, 1 teaspoon red chili, 1 teaspoon chaat masala, 1 teaspoon dry mango powder, 1 teaspoon dry fenugreek leaves, 1/4 teaspoon salt, 30 milliliters water and mix it well.

5. Take the paneer mixture and flatten it with the help of a rolling pin.

6. Cut it’s sides to make a square.

7. Add the prepared mixture on it and spread it evenly.

8. Cut it into long strips.

9. Roll it into a pinwheel. Keep aside.

10. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin, 1 tablespoon ginger, 1 tablespoon garlic and stir well.

11. Add 1 tablespoon green chili, 20 grams cashews and stir for 2 - 3 minutes.

12. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.

13. Now, add 220 grams tomato and saute until it turns soft and pulpy.

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

15. Add 1/4 teaspoon turmeric and stir well.

16. Add 100 milliliters water and mix it well.

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

18. Remove it from heat and transfer this into a blender.

19. Blend it into a smooth puree.

20. Heat 15 milliliters oil, 1 tablespoon butter in a skillet, add 1 bay leaf and stir well.

21. Then, add the blended puree in it and mix it well.

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

23. Add 1/2 teaspoon red chili, 1 teaspoon cumin powder, 1/2 teaspoon salt and mix it well.

24. Add 150 milliliters water and mix it well.

25. Bring it to a boil.

26. Now, add the prepared pinwheel and mix it well.

27. Cover it with lid and cook for about 10 - 12 minutes on medium heat.

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

29. Add 2 tablespoons fresh cream and mix it well.

30. Add 1/2 teaspoon garam masala, 1 tablespoon coriander and mix it well.

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

32. Remove it from heat.

33. Garnish with dry fenugreek leaves.

34. Serve hot.