STEP 1.Firstly, in a large Kadai heat oil and butter. Then add cloves, cardamom, and saute on low flame until it turns aromatic. now add onion, clove garlic, ginger. saute until onions shrink slightly.: Further add tomato, cashew, and saute for 2 minutes.
STEP 2.cover and boil for 10 minutes, or until tomato softens. cool completely and transfer to the blender and blend to smooth paste.
STEP 3.Pass the curry to the filter to get rid of seeds and skin. smooth and silky, the tomato-onion paste is ready. keep aside.
STEP 4.Firstly, in a large Kadai heat oil, butter, chili. saute until the spices turn aromatic now add onion and saute until onions turn and golden brown.
STEP 5.: Keeping the flame on low, add turmeric, chili powder, coriander powder, cumin powder, garam masala, and salt. saute until the spices turn aromatic. make sure not to burn the spices. add in prepared onion tomato paste and mix well.
STEP 6.Cook until the oil separates from the masala paste. now add water and mix well adjusting the consistency. further, add in cream and mix well. also, add paneer and mix gently.
STEP 7.Simmer for 5 minutes, or until the paneer absorbs the flavor. add Kasuri methi and coriander. mix well. Serve it hot with roti or naan.
Nutrition value
987
calories per serving
67 g Fat53 g Protein46 g Carbs14 g FiberOther
Current Totals
67 g Fat
53 g Protein
46 g Carbs
14 g Fiber
MacroNutrients
Carbs
46 g
Protein
53 g
Fiber
14 g
Fats
Fat
67 g
Vitamins & Minerals
Calcium
1344 mg
Iron
13 mg
Vitamin A
2003 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
267 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
10 mg
Copper
1 mcg
Magnesium
163 mg
Manganese
2 mg
Phosphorus
957 mg
Selenium
67 mcg
Zinc
8 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment