Prep 20 m
Cook 20m
4 to 5


    250 gms Ivy gourd

    200 gms Paneer

    10 Cashew nuts

    4 tbsp Refined oil

    ½ tsp cumin seeds

    1 Bay leaf

    4 Cloves

    2 Cardamoms

    1-Inch Cinnamon stick

    2 medium-sized onions (finely chopped)

    ¼ tsp turmeric powder

    1 cup Tomato puree

    2 tsp Kashmiri chilli powder

    1 tsp Coriander powder

    1 ½ tsp Ginger-garlic paste, equal measure

    1 tsp Vegetable masala powder (store bought, if not available you can substitute with a combination of coriander and cumin powder mixed in the ratio of 2:1)

    ½ tsp Garam masala

    1 tsp Kasuri Methi

    2 Green Chillies


    1 ½ cups of Water

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Ingredient Substitution Guide


Clean the ivy gourd in running water, trim the edges, and make a cut through the middle.

Soak the Cashews in water for 20 mins. Grind them well in a blender with a little amount of water and keep aside.

Heat 4 tablespoons of oil in a pan. Fry the ivy gourd for about 2 -3 minutes over a medium flame. Add a bit of salt to make the frying faster. Once done drain and keep aside.

In the remaining oil, fry the paneer. Fry both sides until the colour starts changing. Once done, drain and keep them aside.

Add cumin to the remaining oil and fry it for a few seconds. Then add bay leaf, cloves, cardamom and cinnamon. Sauté for a few seconds.

Add the finely chopped onion. Sauté until they turn golden in colour. Add a bit of salt to make the sautéing faster.

Add ginger-garlic paste and sauté further. Add turmeric powder, and mix well

Add tomato puree. Stir well and allow to boil.

Add Kashmiri chilli powder, coriander powder and vegetable masala. Continue stirring until the oil separates from the mix.

Add one cup of water. Combine well. Cover and cook for a few minutes.

Add the ground cashew, and combine well. Add salt if required. (if you need more gravy, you may add another ½ cup of water at this stage)

Add the fried ivy gourd and paneer. Mix gently. Cover and cook over a low flame for about 5 minutes.

Add garam masala, Kasuri methi leaves and green chillies. Finally, garnish with chopped coriander leaves.

Super tasty curry is ready to be relished. This goes well with either flatbreads or rice.