Heat oil in a pan and fry the spices (bay leaf, cardamom and cinnamon stick) for a min. Add the onion and fry until soft. Allow it to cool and whizz the mixture in a blender. Now grind the soaked pista along with green chillies and coriander leaves to a smooth paste, by adding little water.
Heat oil in a pan, add the ginger - garlic paste and fry for a few seconds. Now add the onion mixture and fry for a minute or so. Keep stirring to prevent it from sticking.
Add the ground pista gravy along with salt and mix it well. Fold in the paneer and simmer for a couple of minute. Before taking off from the heat, add cream.
Crumble in the fenugreek leaves and stir well.
Delicious paneer in pista korma is ready to be served.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.