• * Paneer Pieces: 250 gm
  • * Chopped Tomatoes : 250 gm
  • * Chopped Onions : 750 gms
  • * Coriander (Dhania) Powder : 1 tsp
  • * Garam Masala Powder : 2 tsp
  • * Cashewnut Paste (Kaaju) : 2 tsp
  • * Poppy Seed (posta daana) Paste : 2 tsp
  • * Red Chilli Powder : 1 tsp
  • * Kasuri Methi : 2 tsp
  • * Salt : 1 1/2 tsp (Or to Taste)
  • * Turmeric Powder (Haldi) : 1 tsp
  • * Ginger Garlic Paste : 3 tsp
  • * Chopped Coriander Leaves : 2 tsp
  • * Sugar : 1 tsp
  • * Butter : 100 gm
  • * Refined Oil : 50 ml
  • * Milk (not milk powder) : 2 cups
  • * Raisin (kismis) : 2 tsp

1. Heat Oil in a frying pan for a minute.

2. Add chopped Onions to it and cook on medium heat till it becomes pink in color. (Approx 3 mins).

3. Add the Garam Masala powder and Butter. Then cook it till the smell of raw onion is gone ( for approx 2 mins) Make sure that the color of onion doesn’t change to red.

4 . Now add Ginger-Garlic paste and fry on low heat for 2 min.

5. Now add the Dhania powder (coriander powder) , Haldi powder, Red Chilli powder and Salt .

6. Now add chopped Tomatoes and cook till the gravy looks thick.

7. Now add Poppy seeds (Posta) and Cashewnut (kaju) paste.

8. Add Paneer and Kasuri methi and Sugar and let it simmer on low heat for 6 mins.

9. Now on separate utensil boil the Milk.

10. Add the Raisins (kismis) then increase the heat and let it simmer for 3 mins stirring in between.

11. Now remove from flame and immediately add the boiling milk to the paneer.

12. Garnish with chopped coriander leaves and fried Cashew nuts.

(You may increase or decrease the quantity of sugar and salt according to your taste)
14. Garnish with chopped coriander leaves and fried cashewnuts.