Ingredients
- Paneer (cut into cubes) – ½ kg
- Bay leaves – 2
- Cloves – 3
- Cardamom – 1
- Yoghurt – ½ cup
- Oil – 2 tablespoons
- Ginger garlic paste – 1 tablespoon
- Crushed whole black pepper – ½ teaspoon
- Coriander powder – ½ tablespoon
- Cumin powder – ¾ teaspoon
- Fresh cream or malai– ½ cup
- Garam masala powder – ¼ teaspoon
- Chopped fresh coriander leaves – ½ cup
- Sliced and fried onion – 1
- Green chilli paste – 1 teaspoon
- Cashew nuts – 6
- Screw pine water – 1 teaspoon (optional)
- Rose water – 1 teaspoon (optional)
- Salt – To taste
- Cinnamon – A small piece
- Cardamom powder – One pinch
Method
1. In a wok, heat oil.
2. Add bay leaves, whole cardamom, black pepper, cloves and ginger garlic paste.
3. Sauté.
4. Add the cashew, green chilli paste and onion.
5. Sauté.
6. Boil ½ cup of water.
7. Add coriander powder, cumin powder and salt.
8. Fry well.
9. Reduce the heat.
10. Add yoghurt.
11. Mix well.
12. Add more water, if needed.
13. Add the paneer.
14. Reduce the heat.
15. Cook for 3 minutes.
16. Add fresh cream.
17. Mix well.
18. Then, add garam masala, cardamom powder and coriander leaves.
19. Stir the mixture.
20. Transfer it to an oven-proof pot.
21. Preheat the oven to 180 °C.
22. Sprinkle screw pine water and rose water on the paneer mixture.
23. Cover the pot.
24. Seal with a dough made with whole wheat flour.
25. Bake for 15 minutes.
26. Serve hot.
