1. Soak the cashew nuts and poppy seeds in warm milk for 25 minutes. 2. Add the garlic and ginger and grind to a smooth paste. Keep aside. 3. Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown. 4. Add the chili powder, ground paste and tomatoes and simmer for 3 to 4 minutes. 5. Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala. 6. Add some water to thin down the gravy if required. Add the paneer and corn and mix well. 7. Serve hot garnished with coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
