PREPARATION

1. In a bowl, add 200 grams chickpeas, 500 milliliters water and soak for 2 - 3 hours.

2. Take a pressure cooker, add 500 milliliters water, soaked chickpeas, 1/2 teaspoon salt and cover it with lid.

3. Cook till you hear 7 whistles.

4. Remove it from heat.

5. In a blender, add 200 grams onions, 30 grams ginger, 1 1/2 tablespoons green chili and blend it into a smooth paste.

6. In a blender, add 200 grams tomato, 180 grams soaked cashews and blend it into a smooth paste.

7. Heat 2 tablespoons butter in a heavy skillet, add 2 teaspoons cumin, 1 teaspoon mustard seeds and stir well.

8. Then, add the blended onion paste and mxi it well.

9. Cook for 2 - 3 minutes on medium heat.

10. Now, add the blended tomato mixture and mix it again.

11. Cook for 7 - 10 minutes on medium heat.

12. Add 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1 teaspoon turmeric and mix it well.

13. Add 100 milliliters milk and mix it well.

14. Then, add 200 milliliters water and stir well.

15. Now, add the cooked chickpeas, 250 grams paneer and mix it well.

16. Cook or 7 - 10 minutes on medium heat.

17. Add 1 teaspoon garam masala, 1 teaspoon salt and mix it well.

18. Then, add 50 grams fresh cream, 2 tablespoons dry fenugreek leaves and mix it again.

19. Garnish with coriander.

20. Serve hot with roti or naan.