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| Servings |
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Ingredients
- 4 TBSP Ghee divided
- 16 oz paneer cubes
- 3 red chili(s) dried
- 2 tsp ginger minced
- 2 tsp garlic minced
- 1 bay leaves
- 1 stick cinnamon
- 3 cloves
- 2 cardamom, green pods
- 1/2 tsp peppercorns, black
- 2 TBSP cashews chopped; or coconut flakes
- 1 onion(s) roughly chopped
- 6 tomatoes roughly chopped
- 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1 pinch cayenne
- 1 TBSP jaggery (grated)
- 1 1/2 tablespoons tomato paste
- 2/3 cup filtered water
- 1 TBSP fenugreek leaves dried
- 2 TBSP cream fresh
- Himalayan pink salt to taste
Ingredients
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Instructions
- In a large pan, heat 2 TBSP ghee. Then add the dried chilis, ginger, garlic, and whole spices. Cook for 1-2 minutes or until aromatic.
- Add cashews and onions next. Cook until onions turn translucent. Then add tomatoes.
- Cover and cook until the tomatoes lose their shape. Then, take off the heat and remove the whole spices.
- Spoon into a food processor or blender, and blend into a paste.
- Return the paste to the pan with 2 TBSP of ghee, garam masala, cayenne, turmeric, tomato paste, salt, and water. Bring to a boil, reduce heat, and simmer on low, for 30 minutes.
- In a skillet, slightly brown the paneer cubes, and then add to the gravy.
- In a dry skillet, dry roast the fenugreek leaves and crush into a fine powder.
- Gently stir the ground fenugreek leaves and cream to the gravy.
- Stir gently to combine.
- Garnish with cilantro. Serve with fresh naan and salted red onion with lime.
