Rich and silky gravy (India curry) with spices and a hint of sweetness, pairs really well with naan or rice.
In a pan add 1/2 tbsp ghee, roughly chopped tomatoes, onions, magajtari, cashew nuts, 1/4 cup water. Cover the pan and cook for 8-10 minutes or until tomatoes and onions are soft and mushy.
Let it come to room temperature and then blend it to a smooth paste.
Add 1.5 tbsp ghee, 1/2 tbsp Kashmiri red chili powder, bay leaf, cloves and half inch of cinnamon stick. Cook for 30 seconds .
Now add 1 tbsp ginger garlic paste, cook for 30 more seconds then add the prepared paste. Cover the lid and cook for 3-5 minutes.
Now add garam masala, red chili powder, Kasuri methi leaves , 1/2 cup of water and honey . Cover the lid and cook for 5 more minutes.
Lastly add paneer pieces and 2 tbsp of cream . Mix everything well and it’s ready to serve.
1. Adding Kashmiri red chili powder to oil gives a nice red color to the sabji.
2. Adding honey is optional.
3. Ghee can be replaced with oil or butter
