Prep 20 m
Cook 40m


    2 tbsp vegetable oil  

    10 to 15 cashew nuts 

    1 large onion, roughly chopped  

    7 to 8 dry red chilli 

    5 tomatoes, roughly chopped  

    1 tsp salt 

    1 tbsp oil 

    1 tbsp butter

    2 to 3 green cardamoms

    1 tsp red chilli powder 

    ¼ tsp garam masala powder  

    Salt to taste 

    1 bunch of coriander leaves, finely chopped 

    1 tsp crushed kasoori methi or dried fenugreek leaves 

    3 tbsp fresh cream 

    2 tbsp condensed milk 

    250 grams paneer, cut into small cubes

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Ingredient Substitution Guide


Heat oil in a pan.

Add cashewnuts and as they begin to fry, add onions, red chillies and some salt.

After the onions become translucent, add the tomatoes and cook until the tomatoes soften completely. Turn off the heat and let the mixture cool before you transfer it to a blender.

Blend, until the mixture becomes a fine paste. Add a few spoons of water, if needed.

Melt butter in a pan and add some oil in it.

Add the green cardamoms and fry it for about five seconds. Now add the cashew and tomato paste.

Cook on a low flame, until the oil starts to separate.

Add fresh cream and condensed milk, and bring the mixture to a boil.

Add the paneer cubes and stir gently. Let it cook for about two to three minutes.

Add dried fenugreek leaves.

Garnish with coriander leaves, some butter and fresh cream.

Serve hot with Indian flatbreads.

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