PREPARATION

1. In a bowl, add 100 grams cashews, 300 milliliters water and soak for 30 minutes.

2. Transfer this into a blender, add 30 milliliters water and blend it into a smooth paste.

3. Heat 45 milliliters oil in a heavy skillet, add 1 teaspoon cumin and stir well.

4. Then, add 200 grams onions and fry till translucent.

5. Now, add 2 teaspoons ginger garlic paste and saute for a minute.

6. Add 1 teaspoon coriander powder, 1 teaspoon red chili and mix it well.

7. Add 1 teaspoon turmeric and stir well.

8. Add 1 teaspoon salt and mix it again.

9. Then, add the blended paste in it and mix it well.

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

11. Now, add 200 grams curd, 200 milliliters tomato puree and mix it well.

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

13. Add 100 grams tomato, 380 grams bell pepper, 380 grams paneer and mix all the ingredients well.

14. Then, add 300 millilirters water, 1/4 teaspoon cardamom powder and mix it well.

15. Bring it to a boil.

16. Now, add 100 grams khoa and mix it again.

17. Cover it with lid and cook for about 10 minutes on medium heat.

18. Open the lid and give it nice stir.

19. Add 150 grams fresh cream and mix it well.

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

21. Garnish with coriander.

22. Serve hot with roti or naan.