Prep Time: 20 Mins Cook Time: 20 Mins Serves: 2 Level of Cooking: Easy Taste: Medium Spicy

Prep Time: 20 Mins

Cook Time: 20 Mins

Serves: 2

Level of Cooking: Easy

Taste: Medium Spicy

INGREDIENTS

150gms Paneer
1 Cup Coriander leaves chopped
1/2 Tsp Kasturi Meethi (fenugreek leaves)
1 Tsp Fresh Cream

For Curry:
3 small Onions (shallot)
1 Medium Onion
1 Tsp Ginger-Garlic paste
5-6 Cashew Nuts
3 Tomatoes
1/4 Tsp Mustard Seeds
1 pinch Turmeric powder
1 Tsp Garam Masala
1/4 Tsp Cumin Powder
1/4 Tsp Coriander Powder
1 Bay Leaf
1 Black Cardamom

1 Tsp Oil/Butter

Salt to taste

METHOD
Step 1:

          Soak the cashew nuts in a bowl and keep aside for 10 mins.
          Chop the small onions into 4 cubes. Separate each layer.
Step 2:

           Make the tomato puree of 2&1/2 tomatoes along with the soaked cashew nuts
           and finely chop the remaining half tomato.
Step 3:

           Take a pan, add oil and fry the onion slices till translucent and keep aside.
           Add mustard seed, let them splutter, add bay leaf and black cardamom.
           Add the chopped onion, ginger garlic paste and let it cook till the raw smell is gone.
           Add salt and turmeric powder.
           Now add the chopped tomatoes and cook for another 3-4 mins.
Step 4:
           Add the tomato and cashew nuts puree and cook for 7-8 mins.
           Now add Garam Masala, Cumin and Coriander powder and cook for another 2mins.
           Add 1/2 cup water as per the thickness of the  gravy required and cook for 2mins.
Step 5:
           Now add the cubed paneer and fired onion slices.
           Add fresh cream, crushed fenugreek  leaves, coriander leaves and mix well.
           Serve hot.