| Procedure
Soak the almonds or cashews in 1/4 cup milk for 1/2 hr. and blend it to a smooth paste. In a deep curved pan boil water and when it boils well remove from fire. Add the tomatoes, ginger and keep the pan closed. After it cools down remove the skin from the tomatoes and blend it to a smooth paste with ginger. Heat oil and butter in a pan, add salt, sugar, garam masala, crushed cardamom and chili powder and stir for 30 seconds. Add the prepared tomato paste, mix well and cook till oil begins to separate from the gravy. Add the almond – cashew paste, kasuri methi and stir well. Add 1/2 cup water and cook on medium flame for 5 min. Now add paneer and milk to get a nice gravy. Mix well and cook for another 5 min. Now add cream and serve hot.
Serves 3 |
