
- ▢ 250 grams paneer cubed
- ▢ ½ cup greek yogurt (thick curd or hung curd) (refer notes)
- ▢ 1 teaspoon ginger garlic paste or crushed ginger garlic
- ▢ ¼ to ½ teaspoon red chili powder or paprika (less spicy kind)
- ▢ ½ teaspoon garam masala or tandoori masala
- ▢ ⅛ teaspoon turmeric (optional)
- ▢ ¼ teaspoon salt to taste
- ▢ ½ small bell pepper (optional) (capsicum)(cubed)
- ▢ ½ small onion (optional) cubed & layers separated
- tablespoons oil
- ▢ 1 cup onions cubed (2 medium)
- ▢ 1½ cup tomatoes ripe chopped (3 large)
- ▢ 1½ teaspoon ginger garlic paste or crushed ginger garlic
- ▢ 14 cashew nuts or almonds
- ▢ ¾ to 1 teaspoon red chili powder (or paprika) less spicy kind
- ▢ ¾ to 1 teaspoon garam masala
- ▢ ¼ teaspoon salt (adjust to taste)
- ▢ 1 teaspoon sugar
- ▢ 1 teaspoon kasuri methi (optional) (dried fenugreek leaves)
- ▢ 3 tablespoons cream
- ▢ 2 tablespoons coriander leaves (cilantro chopped finely
- Heat 1 tablespoon oil and add 1 cup chopped onions. Saute them well until transparent or golden.
- ▢ Add 1½ cup tomatoes, 14 cashews, 1 teaspoon sugar and ½ teaspoon salt. Saute all of these well until the tomatoes turn mushy and soft.
- ▢ Then add ¾ to 1 teaspoon red chilli powder & ¾ to 1 teaspoon garam masala, Saute all of these for 2 mins, until the masala smells good & aromatic.
- ▢ Cool this completely and add to a blender. Pour ½ to ¾ cup water and blend to a smooth puree.
- ▢ Heat 1 tbsp oil in a pan. Add 1½ teaspoon ginger garlic paste & saute for 1 to 2 mins, until the raw smell goes off.
- ▢ Lower the flame and add the onion tomato puree. (Careful as it may splash)
- ▢ If needed you can optionally add more chilli powder to achieve a brighter color.
- ▢ Pour ½ to ¾ cup water to bring this to a consistency.
- ▢ Cover and cook until the gravy turns thick and you see traces of oil on top.
- ▢ Crush the kasuri methi in your palms and sprinkle it. (optional)
- ▢ Taste the gravy & add more salt if needed. Rest this aside.