Basil Paneer Masala
Servings - 2 - 3
INGREDIENTS

Ghee - 2 tablespoons
Gram flour - 2 tablespoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Basil - 2 teaspoons
Curd - 100 grams
Paneer - 450 grams
Cashews - 80 grams
Water - 160 milliliters, divided
Cumin seeds - 1 teaspoon
Coriander seeds - 1/2 teaspoon
Fenugreek seeds - 1/4 teaspoon
Dry red chili - 1
Black cardamom - 1 pod
Ghee - 2 tablespoons
Garlic - 8 cloves
Onions - 200 grams
Tomato - 200 grams
Green chili - 2 tablespoons
Salt - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Garam masala - 1 teaspoon
Basil leaves - 3 tablespoons
Coriander - for garnishing
PREPARATION
1. Heat 2 tablespoons ghee in a pan, add 2 tablespoons gram flour and mix it well.
2. Transfer this mixture into a mixing bowl, add 1 tablespoon garlic, 1 tablespoon ginger, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 2 teaspoons basil, 100 grams curd and mix it well.
3. Add 450 grams paneer and mix it well.
4. Marinate for 45 minutes.
5. In a bowl, add 80 grams cashews, 100 milliliters water and soak for 1 hour.
6. Transfer this into a blender, add 60 milliliters water and blend it into a smooth paste.
7. Keep aside.
8. Take a pan, add 1 teaspoon cumin, 1/2 teaspoon coriander seeds, 1/4 teaspoon fenugreek seeds, 1 dry red chili, 1 pod black cardamom and dry roast until it turns golden brown in color.
9. Transfer this into a blender and blend it into a fine powder.
10. Keep aside.
11. Heat 2 tablespoons ghee in a heavy skillet, add 8 cloves garlic and stir for a minute.
12. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 200 grams tomato, 2 tablespoons green chili and saute until it turns soft and pulpy.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1/2 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon garam masala, prepared masala and mix it well.
16. Transfer this mixture into a blender and blend it into a smooth puree.
17. Transfer this puree into a heavy skillet and give it a nice stir.
18. Then, add the blended cashew paste and mix it well.
19. Add 3 tablespoons basil leaves and mix it again.
20. Now, add the marinated paneer in it and mix it well.
21. Cook for 7 - 10 minutes on medium heat.
22. Garnish with coriander.
23. Serve hot.
