Onions big 2 Garlic pods 5 Green chili 2 Oil 3 tblsp Yogurt 1 tblsp Cashew nuts 4-5 Paneer cubes 1 cup Red chili powder 1 tsp Coriander powder 1/2 tsp Cumin powder 1/2 tsp Turmeric powder 1/4 tsp Garam masala 1/4 tsp Elachi| cardamom 2 Cloves 2 Pepper powder 1 tsp Salt to taste Fresh cream 2 tblsp
Chop the onions roughly. In a pan add oil and cook the onions. Add little salt while cooking. this ensures even browning of the onions. The onions should be browned well.
When the onions are getting browned, add garlic pods and green chili. Cook in a medium flame till it gets browned. Be careful not to get it burnt.
Using a perforated ladle take out the onions, garlic and green chili. Let the remaining oil be in the pan. We will use it to make the gravy. Allow this to cool and grind this into a fine paste. If needed add little water while grinding.
In the pan add the cardamom, cloves and cashew nuts. When the nuts turn brown add the ground paste to this.
Keep the flame low, add the yogurt, red chili powder, coriander powder,turmeric powder, cumin powder, garam masala, pepper powder(i ground fresh pepper powder) and salt to this. Mix well and cook for a minute in a low flame. It will start oozing out oil on the sides.
Add fresh cream to this and add mix well. Add the paneer cubes and add water to this.
Cover this with a aluminium foil and and keep a plate over this. Place a heavy weight over this. I used the stone in mortar pestel. Cook this in a very low flame for 15 minutes. Ensure you have added enough water to the gravy. else it may get burnt at the bottom. Keep the flmae very very low. If you do not have any such option in your stove, keep a dosa tawa and put the kadai over it.
Once done, take out the plate and mix well. If you feel it is bit watery allow this to boil for few more minutes. While serving sprinkle some fresh pepper powder onto this. Serve hot with rotis, naan or kulchas.
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