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