PREPARATION

1. In a bowl, add 50 grams cashews, 20 grams raisins, 100 milliliters water and soak for 2 hours.

2. Take a pan, add 50 grams split bengal gram and fry roast until it turns golden brown in color.

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

4. Blend it into a fine powder.

5. Heat 1 litre water in a deep pan, add 320 grams onions and bring it to a boil.

6. Remove it from heat and transfer the onions into a blender, add 120 grams curd and blend it into a smooth puree.

7. In a mixing bowl, add 400 grams paneer, 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger, blended mixture, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, blended onion paste and mix all the ingredients well.

8. Marinate for 1 hour.

9. In a blender, add the soaked cashews and raisins, add 50 milliliters water and blend it into a smooth paste.

10. Keep aside.

11. Heat 50 grams butter in a heavy skillet, add 2 tablespoons garlic, 2 tablespoons ginger and stir for 1 - 2 minutes.

12. Then, add 200 grams onion puree and mix it well.

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

14. Now, add 380 grams tomato puree and mix it well.

15. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon turmeric and mix it again.

16. Add the blended cashew paste, 100 grams fresh cream and mix it well.

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

18. Then, add 200 milliliters water and mix it well.

19. Bring it to a boil.

20. Now, add the marinated paneer and mix it well.

21. Cook for another 5 - 7 minutes on medium heat.

22. Garnish with coriander.

23. Serve hot.