Ingredients
Malai paneer, 1 inch pieces 400 grams
Black peppercorns, crushed 10-12
Oil 4 tablespoons
Onions, sliced 2 large
Green chillies, chopped 2-3
Ginger-garlic paste 1 tablespoon
Green cardamoms 3-4
Cloves 3-4
Bay leaves 2
Cashewnut paste 2 tablespoons
Yogurt, whisked 2 tablespoons
Red chilli powder ½ teaspoon
Turmeric powder ¼ teaspoon
Coriander powder 1 teaspoon
Salt to taste
Fresh cream ½ cup
Garam masala powder 1 teaspoon
Fresh mint leaves a few sprigs
Method
Heat two tablespoons oil in a kadai and sauté onions till golden brown. Add green chillies and ginger-garlic paste and sauté for one minute. Remove from heat, cool slightly and grind to a smooth paste with two tablespoons of water. Set aside.
Heat remaining oil in another kadai, add green cardamoms, cloves and bay leaves. Sauté till fragrant. Add crushed black peppercorns and ground paste and sauté on high heat for half a minute.
Add cashewnut paste and yogurt and cook for two to three minutes.
Add red chilli powder, turmeric powder, coriander powder and stir well. Add half cup water and salt. Cook on high heat, stirring frequently, till the gravy starts boiling.
Stir in fresh cream and paneer pieces.
Sprinkle garam masala powder and stir gently. Let it simmer for five minutes.
Serve hot garnished with sprigs of mint leaves
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