• 400 grams Cottage cheese (paneer)
  • 2 large Onion cubed
  • 4 tbsp Oil
  • 4 Cloves
  • 5 Black peppercorns
  • 2 one inch sticks Cinnamon
  • 2 Bay leaves
  • 4 Green chillies, slit
  • 1 tsp Ginger paste 1 teaspoon
  • 1 tbsp Garlic paste 1 teaspoon
  • 3 tbsp Cashewnut paste
  • 1/2 cup Yogurt
  • 1/2 cup Cream
  • 1 pinh Saffron (kesar)
  • 1/2 tsp Garam masala powder
  • Salt to taste
  • 1/4 tsp Green cardamom powder
  • 1 strand coriander leaves chopped finely

Cut the paneer into medium cubes.

Boil the onions in water. Drain and allow to cool. Grind to a fine paste.

Heat the oil in a heavy bottom frying pan (kadai) and add the cloves, peppercorns, cinnamon and bay leaves and saute till the aroma of the spices can be smelt.

Add the green chillies and boiled onion paste and saute for three to four minutes on low heat.

Add the ginger paste and garlic paste and continue to saute for a minute.

Add the cashewnut paste and saute for anotherfive minutes.

Add the yogurt and saute till the water from the yogurt evaporates.

Add 1 cup water and bring to boil. Add the paneer cubes and cook covered for 5 minutes.

Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix.

Sprinkle green cardamom powder and coriander leaves.

Serve hot with any Indian flat breads or steamed rice.