- 6 Tomatoes , chopped
- 2 Onions , chopped
- 8 cloves Garlic
- 2 Green Chillies
- 2 Chillies Kashmiri Red
- 4 – 5 Cashewnuts
- 1 teaspoon Poppy Seeds Khus Khus or White
- 1 Bay Leaf
- 1 Cinnamon stick
- 3 Cloves
- 2 Cardamoms
- 1 teaspoon Oil
- 1 tablespoon Butter
- 1 teaspoon Tomato Ketchup
- ½ teaspoon Garam Masala
- 1½ tablespoons Kasuri Methi (dry fenugreek) to taste Salt
- 2 tablespoons Yogurt beaten
- 500 grams Paneer or Cottage Cheese
- In a pressure cooker, add tomatoes, onions, garlic, green chillies, red chillies, cashewnuts, khus khus, bay leaf, cinnamon, cloves, cardamom and half a cup of water. After 2 whistles, switch off the flame and set aside to cool.
- Once cooled, fish out the whole spices (bay leaf, cinnamon, cloves and cardamom) and puree the rest in a blender till smooth.
- Add oil and butter to a pan. Once hot add the pureed mixture and tomato ketchup and simmer for 20 minutes. Add salt and garam masala.
- In another pan, dry roast the kasuri methi and then grind to a fine powder. Add to the gravy and cook for five more minutes.
- Just before serving, add the beaten yogurt and paneer. Serve with chapatis or rice and a side of onions.
Garam Masalas can vary slightly in taste and strength. Please adjust quantity as required.
In case you don’t have a pressure cooker; in the first step, start by sauteing everything except tomatoes in a non stick pan with a teaspoon of oil for fifteen minutes. Add tomatoes and cook for another ten minutes. After which, follow instructions from step 2.