- 5 Medium Size of Onions, Finely Chopped
- 350 gms Paneer, Chopped into Cubes
- 2 Bay Leaves
- 7-8 Pieces of Garlic Cloves, Finely Chopped
- 2 Small Chilies, Finely Chopped
- 1 Tbsp Finely Chopped Ginger
- 2 Tbsp Ghee
- 15 Almonds
- 2 Tbsp Fresh Cream
- 1/2 Tbsp Jaggery
- 1 Tbsp Kashmiri Chili Powder
- 1.5 Coriander Powder
- 1 Tbsp Garam Masala
- 1 Tsp Ground Cumin
- 1 Tsp Turmeric Powder
- 1 Tsp Black Pepper Powder
- Water (As Per the Consistency Required)
- Salt to Taste
- 1 Tbsp Lemon Juice
- Spring Onion Chopped Leaves for Garnishing
Prep: 20 minutes
Cooking: 50 minutes
- Add 2 tbsp ghee to a hot kadai. Add 2 bay leaves and all the chopped onions. Add salt as per taste. Keep the heat on low flame. Cooking the onions on low flame is the key to the curry, it makes the onions so soft that it melts the onions into the curry. This might take around 15-20 mins on low flame. Cook until the onions are golden brown.
- When the onions are done add the chopped garlic, chilli and ginger to the kadai and let it cook for 2 mins or until the aroma is released.
- Add all the dry masalas – Kashmiri chili powder, coriander powder, turmeric powder, black pepper powder, garam masala, ground cumin. Cook them for about a minute and then add 1 glass of water. Increase the flame and let the water come to a boil.
- Make powder of the almonds in a mixer and add that in the cream. Wisk the almond powder and cream together. Add the mixer to the kadai.
- Add the jaggery to the kadai. Bring the curry to a boil.
- While the curry is being boiled, take a tawa and add some oil to it. Sear the paneer cubes.
- Add the paneer cubes to the gravy.
- Close with a lid and let it cook for some time.
- Garnish with chopped spring onion leaves and you can have this with chapati, paratha, naan anything.