Recipe Cook Time
Cut half the paneer into cubes and crumble the other half. Marinate with ginger and garlic paste, salt and red chilli powder.
Slice tomatoes into quarters. Heat desi ghee in a pan, add bay leaves, whole red chillies, mace, green cardamoms, cloves, black pepper corns, garlic paste and ginger paste.
As the garlic turns brown, add the tomatoes, salt and cook on low heat. Grind the tomato mixture and strain it.
Blend the cashews and add the the tomato gravy to the blended cashew. Cook for some time in a low heat and add crumbled paneer and mix it well.
Heat desi ghee in a pan, add cumin seeds, chopped green chillies, chopped garlic and chopped ginger. As the garlic turns brown, add the onions.
When the onions turn golden brown, add red chilli powder, cumin powder, Kasuri methi powder, tomato-cashew paste, cream and little bit of lemon juice and cook for some time.
Now add the paneer cubes and cook for a minute on low heat.
Then add the crumbled paneer mix and cook for a minute. Garnish with coriander leaves and serve hot.