49
Serves : 6
Ingredients:
Onions – 3
Garlic Cloves – 6
Ginger – 1” long piece
Water – 1 1/2 cups
Cashew Nuts – 3 tablespoons
Almonds – 8
Poppy Seeds – 1 teaspoon
Hot Milk – 8 tablespoons
Butter/Cooking Oil – 1 tablespoon
Green Chilies – 5, minced
Bay Leaf – 1
Cloves – 5
Cinnamon – 1″ long piece
Cardamom Pods, crushed – 4
Star Anise – 1
Sugar – 1 teaspoon
Salt to taste
Garam Masala Powder – 2 teaspoons
Rose Essence – 1/8 teaspoon
Yogurt/Curd – 1/2 cup
Heavy Cream – 5 tablespoons
Kasoori Methi – 2 teaspoons
Saffron Strands – 10 to 12
For Garnishing:
Coriander Leaves, chopped
Method:
- Soak cashew nuts, almonds and poppy seeds in hot milk for atleast 1 hour.
- Chop onions.
- Boil chopped onions, garlic cloves and ginger in 1 1/2 cups of water until onions turn soft. Turn off the flame and allow it to cool down.
- Cut paneer into square or triangle pieces. Keep them aside.
- Blend soaked cashew nuts into a smooth paste. Transfer it into a small bowl, keep aside.
- Strain water from boiled onions, save the water for later use. Blend onions, garlic cloves and ginger into smooth paste. Keep it aside.
- Heat butter/oil in a pan.
- Add bay leaf, cloves, cinnamon, crushed cardamom and star anise. Saute for half a minute.
- Add minced green chilies. Saute for a minute on medium flame.
- Add blended onion, garlic and ginger paste. Cook on medium flame for 5-7 minutes.
- Add sugar, salt, garam masala powder and cook for another 5-6 minutes.
- Add rose essence, mix well. Continue cooking.
- Whisk together heavy cream and yogurt in a bowl. Pour this to the cooking gravy. Set the flame to low and continue cooking until the gravy starts bubbling.
- Meanwhile, in a non-stick pan, roast the paneer until golden brown. Add the roasted paneer pieces to the cooking gravy.
- Rub kasoori methi between your hand palms to powder and sprinkle it on the cooking gravy. Mix well.
- Sprinkle saffron strands. Cook for 2-3 minutes. Turn off the heat.
- Garnish with chopped coriander leaves. Serve hot with roti/naan/phulka/kulchas.
