Dry Masala:

• 1-2 anistar
• 4-5 green cardamom pods
• ½-1” cinnamon stick
• 7-8 whole black peppercorns
• 4-5 cloves

Grind all ingredients together into a powder.

Other Ingredients:

• 2 medium sized onions, pureed
• 2 medium sized tomatoes, pureed
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½ -1 tsp chilli powder
• 1 tsp karahi paneer masala/shahi paneer masala
• 1 tsp dry fenugreek leaves (kasuri methi)
• Salt to taste
• 250g paneer cubes
• 1 large green capsicum
• 1 tsp white poppy seeds
• 1 tsp magajtari (char magaz)
• ½ cup cashew
• 3-4 tbsp oil
• Water as required

Method:

1. Soak cashews, poppy seeds and magajtari (char magaz).
2. Heat oil in a pan, add cumin and dry masala. Cook for 10-15 seconds on medium heat.
3. Add the pureed onion and keep stirring until golden brown. Add pureed tomatoes, stir for another few minutes until the oil starts to separate.
4. Grind cashews, poppy seeds and magajtari (char magaz) into a paste.
5. Add paneer, salt, turmeric powder, chilli powder and karahi paneer masala/shahi paneer masala, fenugreek and the cashew paste.
6. Add a bit of water to create a gravy-like consistency and cook for 7-8 minutes. Turn the stove off and let it cool for 5 minutes.
7. Eat with rice or your choice of roti.