SHABNAM PANEER CURRY

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Cottage cheese/paneer  -  250 gms
Tomato  -  2
Onion  -  1 big size
Grated ginger  -  1/2 tsp
Garlic paste  -  1 tsp
Cashew nut paste  -  1 tbsp
Green cardamom  -  2
Black cardamom  -  1
Whole cumin seeds  -  1/4 tsp
Almonds  - 4 - 5
Curd  -  2 tbsp
Kasuri methi  - 1 tbsp
Cloves  -  3
Black pepper  -  3
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder  - 1 tsp
Whole red chilly  -  2
Coriander powder  -  1 tsp
Cinnamon  -  1 inch stick
Salt - to taste
Clarified butter  -  1 tbsp
Mustard oil  -  3 tbsp
Cumin seeds  -  1/4 tsp

METHOD
Heat water in a pan and add tomato  after two mins remove the skin of the tomato and make a paste.
Heat clarified butter in a pan.
Add sliced onion,ginger,ginger,garlic,cashew nuts,almonds,whole red chilly,green cardamom,black cardamom,cinnamon,cloves and black pepper.
Saute for one mins till onion gets pink.
Switch off the flame.
Once cooled,blend to make a paste.
Cut the paneer/cottage cheese into cubes.
Heat oil in a pan and add cumin seeds to crackle
Add fried paste and saute for one mins
Add red chilly powder,turmeric powder,coriander powder,salt and mix well.
Add tomato paste,curd and kasuri methi and saute till oil leaves the pan.
Add one cup of water and bring to boil.
Add paneer cubes and cook for five mins