Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Teaspoon | Kuskus - poppy seeds | To make paste |
| 1 | Teaspoon | Watermelon Seed (Tarbooj ke beej) | To Make Past |
| 1 | Medium | Onion | Grated |
| 1, 1/2 | Tablespoon | Ghee | |
| 1 | Teacup | Curds | Beaten |
| 1/2 | Teaspoon | Garam-Masala | |
| 1/2 | Teaspoon | Chilly Powder, Red | |
| 1 | Teacup | Milk Cream (Malai) | |
| 250 | Grams | Paneer (Indian home made cheese) | |
| 1 | Teacup | Water | for cooking |
| A | Few | Coriander Leaves (Kothmeer) | For garnishing |
Method
Soak khus-khus and watermelon seeds in water and grind it to a fine paste.
Heat 1½ tbsp ghee and cook the grated onion till transparent.
Add ground paste cook for 2 mins. Gradually add curd.
Cook for 5-7 mins till it turns golden brown and leaves oil.
Add all the masala, cream and again cook for 2-3 mins.
Add paneer and 1 cup water and let it cook till the paneer softens and the gravy thickens.
Add corainder leaves and elaichi powder before serving.
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