oil some onion 120 g garlic ginger paste 1 tbsp garam masala 1 tsp cumin 1 tsp turmeric 1 tsp chili powder 1 tsp black pepper ¼ tsp butter 1 tbsp tomato purée ¾ cup cream ¼ cup cashews 1-2 tbsp coriander 1 tsp clove ¼ tsp fennel ¼ tsp paneer 275 g water ¾ cup salt ½ tsp sugar ¼ tsp cilantro 1-2 tbsp
swap the paneer for tofu in order that it be vegan.
* prepare all the ingredients. chop the onion, make the garlic ginger paste in a mortar and pestle. grind any of the spices not yet ground. cut the paneer into the desired sized chunks. roughly chop the cilantro. crush the cashews a little.
* heat some oil in a pan, pot, wok or something. the ingredients are listed in the order they will be used.
* add the onion, garlic/ginger paste, garam masala, cumin, turmeric, chili powder and black pepper. cook until fragrant.
* add the butter, tomato puree, cream, cashews, coriander, clove and fennel. ensure the tomato purée is well cooked.
* add paneer, water, salt, and sugar. let simmer for a bit.
* when cooked to satisfaction, turn off the heat and add cilantro.
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