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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 2 green cardamoms (or elaichi)
- 1 cup onions (cubed, 3 medium, optional)
- 1 1/2 cups tomatoes (finely chopped, 3 large)
- 1/4 tsp. salt (adjust to taste)
- 3/4 tsp. sugar (optional)
- 12 cashew nuts
- 3/4 tsp. chilli powder (kashmiri, adjust for best color)
- 1 tsp. garam masala powder
- 1 tsp. coriander powder (or daniya powder, optional)
- spices (whole, skip if you don't have)
- 1 bay leaf (small, or tej patta)
- 1 inch canela (piece, or dalchini, optional)
- 2 green cardamom (or elaichi, optional)
- 3 cloves (or laung, optional)
- 1 1/2 Tbsp. butter
- 1 1/2 tsp. ginger garlic paste (or fine chopped, or ½ to ¾ inch ginger, 2 to 3 medium garlic cloves)
- 1/4 tsp. chilli powder (optional, for color)
- 250 grams paneer (2 heaped cups)
- 3/4 tsp. kasuri methi (or dried fenugreek leaves)
- 3 Tbsp. cream (or 6 to 8 cashews more)
- 2 Tbsp. coriander leaves (or cilantro finely chopped, for garnish, optional)
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