Ingredients:

Paneer: 200 g

Onion: 4 (medium size)

Tomato: 3 (medium size) Prefer hybrid tomato

Cashew nuts: 1/2 cup

Amul fresh cream: 100 g

Shahi jeera: 1 tsp

Ginger paste: 1 tsp

Garlic paste: 1 tsp

Garam masala powder: 1 tsp 

Red chilli powder: 1 tsp or as per taste

Degi mirch powder: 1 tsp

Turmeric powder: 1 tsp

Kasoori methi : 1 tbsp

Cardamom powder :1 tsp

Butter and vegetable oil

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Procedure:

• Heat 1 tbsp oil in a pan and add roughly chopped onion, tomato and cashew nut. Cover it with lid. Check frequently every 10 minutes and off the flame as the raw smell goes off or the onion and tomato becomes soft. Grind all the ingredients after cooling off.
• Heat 1 tbsp oil and 2 tbsp butter in a pan. Put shahi jeera in the pan and as it crackle, pour the grounded mixture in the pan. Add red chilli powder, degi mirch, salt as per taste, turmeric powder, garam masala powder and cover the pan with a lid. Check after every 5-10 minutes and saute it till the oil leaves the sides of the pan, then add cream. Again cook it for 5 minutes then add paneer (cut into triangular shape), cardamon powder (1 tsp) and kasoori methi (roast kasoori methi in a hot pan for 2-3 seconds and then crush it with the help of palms and add in the dish).
• Now garnish with little cream, coriander leaves and butter.