Tomato - 3
Green Chilli - 1
Ginger - 1 inch piece
Garlic - 4 pods
Cashew nuts - 8
Milk - 5 tsp
Water - 1/2 cup
Kasthuri methi / Dry Fenugreek leaves - 3/4 tsp
Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Chilli Powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt- as needed
Fresh cream - 1/4 cup
Coriander leaves - few
Cinnamon -1 inch piece
Peel and Chop onion into pieces. Put them in boiling water and wait till the color changes transparent. Drain off the water and make a paste with onion.
Wash the tomatoes and make small cuts on tomatoes with sharp knipe. Drop the whole toamtoes in boiling water for a couple of minutes and you can see the skin peeling off. Just remove the tomatoes and peel the skin. Make a puree of the blanched tomato and keep aside.
Cut the paneer into cubes and keep it immersed in hot water.
Now add the tomato puree and cook for some time.
Add garam masala, coriander powder, turmeric powder and chilli powder and mix well.
The mixute needs to be cooked till the ghee seperates from it.
Now add the cashew + milk paste and cook well.
Add the kasthuri methi by crushing it between your hands and mix well.
Add salt and half cup of water and cook for few minutes.
When the gravy reaches the desired consistency add the paneer cubes drained from hot water and mix well.
Keep the flame in low, add the fresh cream and mix slowly and turn off the flame. Dont let the gravy cook for long time after adding cream.
Finally garnish with coriander leaves.
3. You can replace chilli powder with green chilli completely.
4. You can add store brought ginger garlic paste instead of grinding.