1 Heat oil in a cooking vessel, add the onion paste and sauté till light brown, approx 6-7 mts. Add ginger-green chilli paste, coriander pwd, turmeric pwd and cumin pwd and combine. Saute for 1-2 mts. 2 Add tomato puree, crushed kasuri methi and salt. Stir and let it simmer for 4-5 mts on low to medium flame. 3 Add the paneer and simmer for 4 mts. Add a cup of water and let it cook on medium heat for 8-10 mts or till you get the desired curry consistency. Remove from fire, stir in fresh cream/malai, cashewnut paste and garam masala pwd. Simmer for 2-3 mts. 4 Let it sit for 10-15 mts before serving. Garnish with coriander leaves. Serve hot with rotis or naan. Preparation: 40 mts Serves 4-5 persons Cuisine: North Indian . 1 large onion (blanch for 6-7 mts and make a coarse paste) ginger-green chilli paste (1″ ginger piece+5 green chillis) 2 large ripe tomatoes (blanch, de-skin and puree) 1 tsp coriander pwd large pinch cumin pwd pinch of haldi/turmeric pwd/pasupu 3/4 tsp kasuri methi (dry fenugreek leaves) garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1†cinnamon) 1 1/2 tsps malai/fresh cream cashew nut paste (soak 5-6 cashewnuts in warm water for 10 mts and grind to a paste) salt to taste 1 1/2 tbsps oil
