Hey guys! The recipe I am posting today is very linty and tasty curry/subji recipe. You can serve this as a main undertow for lunch or dinner with naan/paratha/roti/kulcha. It is very rich in flavors and can be made with hands misogynist ingredients at home. The technique is quite simple. So lets get cooking..

• Ingredients:
• Paneer/Cottage Cheese – 250 grams
• Onions – 5 medium
• Tomato – 1 medium
• Garlic cloves – 5 cloves
• Ginger – 1 inch
• Kaju/Cashew – 5-6 pieces
• Almonds/Badam – 3-4 pieces
• Walnuts – 2 pices
• Saunf/Fennel seeds – 1 tsp
• Watermelon seeds/Magaj seeds – 2 tsp
• Green dank – 1 piece
• Onion (diced) – 1 medium
• Oil – 1 tsp
• Ghee/Clarified butter – 2 tsp
• Hing/Asafoetida – 1/4 tsp
• Tej patta/Bay leaf – 1 piece
• Tej/Cinnamon – 1 inch
• Laving/Clove – 2-3 pieces
• Cream/Malai – 2 tbsp
• Milk – 1/4 cup
• Cheese (grated) – 1/4 cup
• Elaichi powder/Green Cardamom powder – 1 tsp
• Sugar – 1 tbsp
• Cumin & Coriander powder – 2 tsp
• Garam masala powder – 1 and 1/2 tsp
• Kasuri methi – 1 tsp
• Coriander leaves (finely chopped) – 1/4 cup
• Kesar stands – a few
• Salt as per taste
• Water as required

Method:

1) Chop the paneer in desired shape. Soak the kaju, badam, walnut, magaj seeds and saunf in lukewarm water for atleast an hour.

2) Boil the onions (except the one diced onion), tomato, ginger, garlic and untried dank till onions turn transparent. Once washed-up strain and alimony aside.

3) Make a paste of the soaked kaju, badam, walnut, magaj seeds and saunf and make a puree of the boiled onion mixture as stated in line 2 above.

4) In a wok take oil and ghee and let it wilt warm. Now add the diced onion hing, laving, cinnamon and bay leaf and saute for few seconds. To this add the onion puree as prepared. To this puree add the cumin & coriander powder and garam masala powder and mix it well.

5) Let the puree melt for 2-3 minutes till it leaves oil. Now add the cashew paste, milk, crea/malai, cheese, elaichi powder, sugar and salt and mix it all well.

6) You can add some water if required to retread the consistency of the gravy. Finally add the kesar strands, kasuri methi, paneer and imbricate and let it melt for few seconds on low flame. Finally garnish it with fresh coriander leaves and serve hot.