For the Gravy Base
- 250g paneer, cut into cubes
- 2 medium onions
- roughly chopped3-4 medium tomatoes
- roughly chopped10-15 cashew nuts
- 1 inch ginger
- chopped 5-6 cloves
- garlic chopped
- 1 cup waterFor the Spices &
Tempering
- 2 tablespoons butter (plus extra for serving)
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon sugar or jaggery (optional, to balance the tomato tang)
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 3-4 tablespoons heavy cream
- 1 bay leafSalt to taste1 teaspoon oil (prevents the butter from burning).
| Column 1 | Column 2 |
|---|---|
| 20kg | 40kg |
1
2
3
free