Ingredients:

• 250 g – Khoya, grated
• 250 g – paneer, cubes
• 150 g – Cashew nuts
• 20 g – Raisin
• 4 – green Cardamoms
• 1 stick – Cinnamon
• 4 – Cloves
• 2 – Bay leaves, crushed
• Salt to taste
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala
• 1 tbsp – Desiccated Coconut
• 2 – Onion, chopped
• 3 – Tomatoes, chopped
• 5 – Flakes of Garlic, chopped
• 2 tbsp – Ghee
• 1 piece – ginger, chopped
• For garnishing – Coriander leaves

Method:

1. Take butter in a kadai.
2. Fry paneer and cashew nuts till they are golden in colour.
3. Fry onions till golden brown.
4. Add tomatoes, garlic and ginger.
5. Cook till tomatoes are done.
6. Add green cardamoms, cinnamon, cloves, coconut and grind it to a fine paste.
7. Fry this paste for a minute.
8. Then add salt, bay leaves, red chilli powder, turmeric powder, garam masala, cashew nuts, raisins, paneer, Khoya and 1/2 cup water.
9. Cover and cook for 2 to 3 minutes.
10. Garnish with coriander leaves. Eat hot with Naan or Chapattis.

Recipe courtesy of Sify Bawarchi