1. Extract the juice of ginger and garlic and keep aside. Alternatively, I grind the ginger and garlic alongwith the onions. 2. Grind onions separately, and the cashew nuts and coconut to a fine paste. 3. In a heavy bottomed pan place the ground paste, add salt, green cardamoms, ginger garlic juice and bring to boil, then simmer. 4. Cook until dry. Then add ghee and the beaten curd, and cook till fat separates. Add the nut paste and fry for 2 to 3 minutes, taking care that the masala does not brown. 5. Then add white pepper and 1 1/2 cups of water, or enough to make a thick gravy. 6. Add paneer Simmer for a while. Remove from fire add kewra jal, and mashed khoya. Blend well. Finally add the cream. 7. Serve hot over rice.You can also serve with Indian bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
