Ingredients
| Quantity: | Measure: | Ingredients: |
|---|---|---|
| 1 | Twigs/Sprigs | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) |
| 0.5 | Tablespoon | Butter |
| 2 | Nos | Cardamoms |
| 0.5 | Tablespoon | Cheese - Grated Cheddar |
| 1 | Teaspoon | Chilly Powder, Red |
| 1 | Inch | Cinnamon |
| 2 | Nos | Cloves (spice) |
| 2 | Tablespoon | Condensed Milk |
| 0.5 | Tablespoon | Coriander Leaves (Kothmeer) |
| 0.5 | Teaspoon | Garam-Masala |
| 10 | Flakes/Seeds/Cloves | Garlic |
| 1 | Teacup | Ghee |
| 1 | Inch | Ginger |
| 1 | Teaspoon | Methi - Fenugreek |
| 1 | Nos | Onion |
| 250 | Grammes | Paneer (Indian home made cheese) |
| 1 | Salt-Spoon | Salt |
| 1 | Teaspoon | Sugar |
| 3 | Tablespoon | Tomato Puree |
| Quarter | Teaspoon | Turmeric Powder |
Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
Add clove, bay leaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flames for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
Transfer to serving dish.
Garnish with chopped coriander and grated paneer.
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