Paneer cubes 1 cup Cashew nuts + almonds 8 each Onion 2 Garlic 4 pods Green chili 2 Yogurt 3 tblsp Bay leaf | tej patta 1 Cardamom 2 Milk 3 tblsp Fresh cream 1 tblsp Garam masala 1/2 tsp (optional) Coriander leaves few Salt to taste Oil 1 tblsp
Roughly chop the onions. Peel the skin of the garlic.
In a pan add 2 tsp of oil and add the onions and garlic. Cook in a low flame for 5 minutes without changing its colour.
Soak the cashew and almonds in hot water for 10 minutes and take out the skin from the almonds. Soak the paneer in hot water. Keep them immersed till you add it to the gravy.
Grind the onion and garlic into a fine paste. Add little water while grinding.
Grind the cashew and almond into a fine paste. Add milk to this while grinding. Add the remaining milk if any to this cashew badam paste and mix well. Keep aside.
In a pan add remaining oil and add the green chili, cardamom and bay leaf. Add the ground onion garlic paste. Saute well in a low flame for 3-4 minutes.
Add yogurt to this. Whisk well to get this blend nicely with the gravy.
Add the cashew almond paste to this now. Mix well and let this cook for 5-6 minutes in a low flame. In between slightly increase the heat and bring it down. Stir continuously.
Ensure that the colour of the gravy should not get changed. Add garam masala now. If you are so particular about the rich white colour, skip the addition of garam masala. It will slightly change the colour. Mix well and cook for a minute.
Add the fresh cream and if needed add little water to get the right consistency of the gravy. Squeeze out the excess water from paneer and add it to the gravy. Mix well.
Add salt now and mix it well. Boil for a minute. Switch it off.
Garnish with coriander leaves.
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