1. Deep fry panir in oil until golden brown, then drain and set aside. 2. Blend cashews into a smooth paste and set aside. 3. Heat ghee in a heavy bottomed pot. 4. Add cinnamon, cloves, & cardamom. 5. After they crackle, add ginger, fenugreek leaves, and cashew paste. 6. Stir for 1 minute, then add tomato puree, chili powder, turmeric and garam masala. 7. Cook 3 minutes, then add sugar and 2 c water. 8. Cook for 5 minutes, add cream and mix well. 9. Bring to a boil and add butter, panir and salt. 10. Bring just to a boil and remove from heat. 11. Serve with lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
