PREPARATION

1. Heat 45 milliliters oil in a pan, add 200 grams paneer and cook for 8 - 10 minutes on medium heat.
2. Cook until it turns golden brown in color from all sides.
3. Remove it from heat and keep aside.
4. Heat 10 milliliters oil in a pan, add 180 grams onions and fry till translucent or until it turns golden brown in color.
5. Add 15 grams garlic cloves, 1 tablespoon ginger and mix it well.
6. Then, add 200 grams tomato, 1 1/2 tablespoons green chili and mix it well.
7. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
8. Add 60 grams cashews and mix it well.
9. Add 150 milliliters water and mix it again.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat and transfer this into a blender.
12. Blend it into a puree.
13. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin seeds, 1 bay leaf, 5 pods green cardamom, 2 pods black cardamom, 7 pods cloves, 1 cinnamon stick and stir for 2 - 3 minutes.
14. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
15. Add 2 teaspoons salt, 2 teaspoons ginger garlic paste and stir well.
16. Now, add the blended mixture and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 1/2 tablespoons paprika, 1/2 teaspoon turmeric and mix it well.
19. Add 65 grams curd and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 1 tablespoon coriander powder, 1/2 teaspoon cumin powder and mix it well.
22. Add 100 milliliters water and mix it again.
23. Cook for 5 - 7 minutes on medium heat.
24. Add 1 teaspoon garam masala and mix it well.
25. Now, add the fried paneer and mix it well.
26. Cook for 5 - 7 minutes on medium heat.
27. Add 2 teaspoons dry fenugreek leaves and mix it well.
28. Cook for another 3 - 5 minutes on medium heat.
29. Remove it from heat.
30. Garnish with fresh cream and ginger.
31. Serve hot.

Handi Paneer

Servings - 2 - 3

INGREDIENTS
Oil - 20 milliliters
Paneer - 180 grams
Oil - 30 milliliters
Bay leaf - 1
Ginger paste - 1 teaspoon
Green chili - 1 tablespoon
Onions - 170 grams
Tomato Puree - 100 grams
Yogurt - 125 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Water - 250 milliliters
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons