Ingredients:

• 1 kg Paneer
• 125 gm – shelled pista/pistachio
• 5 Cloves of garlic, chopped
• 1 inch piece ginger, chopped
• 1 large onion, finely chopped
• 1 large tomato, chopped
• 6-7 Green chillies
• 1/2 cup – Cream
• 1/4 cup – Yoghurt
• 1/2 cup – vegetable stock
• 1 tsp Fennel seeds (saunf)
• 2 Bay Leaves
• A pinch of Turmeric
• 1/2 tsp – pepper powder
• 1/2 tsp – Garam Masala powder
• 3 tbsp – chopped Coriander leaves
• 1 tbsp – chopped Mint leaves
• Ghee
• Salt to taste

Method:

1. Boil the pista in water for 8 mins, drain and set aside to cool.
2. Rub off the skin from the pista.
3. Grind the pista with the green chillies.
4. Add the cream and blend mixture to a paste in a blender.
5. Beat the yoghurt and keep aside.
6. Cut paneer into 4 x 4 cm squares, 5 mm thick. Keep aside.
7. Heat the ghee in a non-stick wok and fry onions until light brown in colour.
8. Add the ginger, garlic, turmeric, garam masala, pepper, fennel seeds, bay leaves and fry for 2-3 mins.
9. Add the pista mixture and fry for 2-3 mins.
10. Add the paneer gently and saute for 6-7 mins on low heat.
11. Add beaten yogurt, tomato, salt to taste and the vegetable stock.
12. Mix well and cook for 5-7 mins.
13. Serve sprinkled with chopped coriander and mint leaves.