Ingredients

• Paneer (cubed) - 25 pieces
• Peas, carrot, potato, corn - 1.5 cups
• Coriander powder - 1 tsp
• Chilli powder - 3 tsp
• Turmeric powder - 3 tsp
• Cashewnuts - 1 cup
• Onions, finely chopped - 2
• Tomato, chopped - 1
• Heavy cream - less than 1/4 cup
• Cinnamon - a very small stick
• Cloves -2
• Bay leaves (dried) - 3
• Fenugreek seeds - 1 tsp
• Cumin - 2 pinches
• Cardamom (skinned) and crushed - 2
• Garam masala - 1 pinch for garnishing

How to Make Traditional Paneer Makhani

• In a pan, heat oil and put cumin, bay leaves.
• When the cumin sputters, put the fenugreek seeds, cardamom, cloves and cinnamon.
• When the fenugreek seeds turn golden brown, put the tomato.
• Saute the tomato till it is soft, add the cashews and saute for about 10 mins. Grind it and keep it aside.
• Saute the onions and when they become transluscent, add turmeric, coriander powder, chilli powder and some salt. Grind it along with the above paste.
• Boil the vegetables in a pan with salt, turmeric and water almost covering the vegetables.
• Boil the paste with 1/2 cup water and add the boiled vegetables to it.
• Fry the paneer in ghee until golden brown. Put it in cold water for about a minute and then squeeze the water out.
• Finally add the paneer cubes to the boiling vegetable and the paste and let it boil in low flame.
• Add about half of the heavy cream.
• Turn it off, garnish it with garam masala and pour the rest of the cream on the top before serving.