1. In a pan heat the ghee until melted. 2. Fry onion-ginger-garlic paste until it turns golden brown. 3. Add the masala powders and saute till the raw smell is gone. 4. Add tomato paste and saute for 5 minutes. 5. Fold in sugar and kasoori methi. 6. Add fresh cream and cashewnut paste. 7. Cook on low flame and add paneer cubes and salt. 8. Stir in 1/2 cup water and cover the pan. 9. Cook for 3 minutes. 10. Once the gravy thickens, add 1/2 teaspoons butter and remove from heat. 11. Garnish with cashewnuts and mint leaves. 12. Serve hot with naan or rotis or kulchas or parathas. 13. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
