Paneer In White Gravy
Servings - 2 - 3
INGREDIENTS

Water - 1 litre
Onions - 300 grams
Cashews - 50 grams
Garlic - 1 1/2 tablespoons
Ginger - 1 1/2 tablespoons
Water - 60 milliliters
Oil - 2 tablespoons
Butter - 30 grams
Cloves - 3 pods
Green cardamom - 3 pods
Cinnamon stick - 1
Bay leaf - 1
Ginger - 2 tablespoons
Green chili - 2 tablespoons
Salt - 1 teaspoon
Sugar - 1 teaspoon
Khoa - 60 grams
Curd - 100 grams
Water - 350 milliliters
Fresh cream - 70 grams
Paneer - 380 grams
Dry fenugreek leaves - 1 tablespoon
PREPARATION
1. Take a skillet, add 1 litre water, 300 grams onions, 50 grams cashews, 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger and mix it well.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and transfer this into a blender, add 60 milliliters water and blend it into a smooth puree.
5. Keep aside.
6. Heat 2 tablespoons oil, 30 grams butter in a heavy skillet, add 3 pods cloves, 3 pods green cardamom, 1 cinnamon stick, 1 bay leaf and stir well.
7. Then, add the blended mixture and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 2 tablespoons ginger, 2 tablespoons green chili, 1 teaspoon salt, 1 teaspoon sugar and mix it well.
10. Now, add 60 grams khoa and mix it well.
11. Add 100 grams curd and mix it again.
12. Cook for 5 - 7 minutes on medium heat.
13. Then, add 350 milliliters water and mix it well.
14. Bring it to a boil.
15. Add 70 grams fresh cream and mix it well.
16. Now, add 380 grams paneer and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 tablespoon dry fenugreek leaves and mix it well.
19. Remove it from heat.
20. Garnish with dry fenugreek leaves.
21. Serve hot.
