PREPARATION

1. Heat 30 milliliters oil in a heavy skillet, add 30 grams cashews and roast until it turns golden brown in color.

2. Then, add 110 grams onions and fry till translucent or until it turns golden brown in color.

3. Now, add 200 grams tomato and saute until it turns soft and pulpy.

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

5. Add 1/2 teaspoon turmeric and mix it well.

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

7. Blend it into a smooth paste. Keep aside.

8. Heat 30 milliliters ghee in a heavy skillet, add 1 teaspoon cumin, 3 pods cloves, 1 1/2 tablespoons cashews and stir for 2 - 3 minutes on medium heat.

9. Add 1 tablespoon ginger garlic paste, 1 1/2 teaspoons green chili, 1/4 teaspoon asafoetida and stir well.

10. Then, add the blended paste and mix it well.

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

12. Add 35 grams yogurt and mix it well.

13. Add 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder and mix it again.

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

15. Now, add 300 milliliters water and mix it well.

16. Bring it to a boil.

17. Then, add 250 grams paneer and mix it well.

18. Add 1/2 teaspoon garam masala, 1 teaspoon dried fenugreek leaves and mix it well.

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

20. Add 1 tablespoon coriander and mix it well.

21. Remove it from heat.

22. Garnish with fresh cream, grated paneer and coriander.

23. Serve hot.