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“A delicately flavoured dish.”

Ingredients Nutrition


  1. Method.
  2. Cut the paneer into small cubes.
  3. Cut the onions into big pieces, add 3/4 teacup of water and boil.
  4. When cooked, blend in a mixer along with the cashewnut pieces.
  5. Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
  6. Add the paste and fry for 1/2 minute.
  7. Add the ground onions and cashewnuts and fry for a little while.
  8. Add the green chillies and fry for little while.
  9. Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire.
  10. Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top.
  11. Add the coriander and cook for 1/2 minute.
  12. Finally, add the paneer and sugar and cook for a few minutes.
  13. Serve hot with parathas.

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