Paneer, cubed: 400 gm
Onion paste: 3/4 cup
Ginger: 1 1/2 tsp
Garlic: 2 tsp
Yoghurt: 1 cup
Cashews, soaked in a little water: 10
Poppy seeds, soaked in a little water: 1 1/2 tsp
Whole dry red chillies: 2
Green chillies: 2
Bay Leaf: 1
Green cardamom: 3
Black cardamom: 1
Cinnamon: 2" stick
Peppercorns : 6-8
Mace: 1/4 tsp
Nutmeg powder: 2/4 tsp
Oil: 1 tbsp + for frying
Ghee: 2 tbsp
Pepper powder: 1/2 tsp
Salt, to taste
Sugar: 1/2 tsp
Kewra water: few drops
1. Heat a non-stick pan and lightly fry the paneer, turning it halfway through so that both sides are equally golden brown. Once done, drop them in a big bowl of salted water to prevent them from getting rubbery.
2. Mix the onion, ginger and garlic pastes along with the green chillies till smooth.
3. Make a smooth paste of the cashews and poppy seeds.
4. Beat the yoghurt till smooth, add half of the onion-ginger-garlic paste, salt, nutmeg powder and pepper powder.
5. Now heat the oil and 1 tbsp ghee in the same pan. Add the whole spices and stir for a minute.
6. Add the remaining onion paste and cook for a couple of minutes.
7. Now pour in the yoghurt mixture and let is simmer covered for 5 minutes or so.
8. Add the paneer and cook for another 3-4 minutes till they absorb the flavour.
9. Now add the cashew-poppy seed paste. Cook for a minute and pour a little bit of the water in which you had soaked the paneer.
10. Add sugar, adjust salt, cover and let it simmer for another 2-3 minutes.
11. Finally add the kewra water, the remaining big fat tbsp of ghee and you are done. Serve with roti, paratha or naan. I served it with pea polau and it was pretty darn awesome!
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