- 50gm Paneer
- 200gm Tomato Food Recipes
- 20gm boiled cashew nut paste
- 20gm boiled melon seed paste
- 1 Bay leaf
- 2 no Cardamom green
- 2 no Cardamom black
- 1tbsp Fortune Oil
- 1tsp Cream
- 1tsp Ginger Garlic Paste
- 1tsp Red chilli powder
- 1tsp Jeera powder
- 1tsp Kasuri methi
- 1tsp Garam masala
- 1tsp Honey or Sugar
- 1tsp Salt
- 1tbsp Fortune Oil
- 50gm Green pea
- 50gm soaked Soya Nuggets
- 2-3 chopped Green Chillies
- 1tsp coarsely Ground Coriander Seeds
- 1tbsp Chopped Coriander leaves
GRAVY
FINISHING
- Heat oil, add whole spices and temper, add ginger garlic paste and saute, add the tomato puree along the Cashew magajtari in a paste form, and cook out till u see bubbles on surface.
- Add the dry powder spices, cook further with cream, if need be add a pinch of salt and sugar.
- Strain the gravy for smooth fine texture.
- In a pan heat oil, add green chillies, coarsely ground coriander seeds, now add the peas and cook out.
- Add the nuggets and saute.
- Add the gravy mix and cook for 5 min.
- Garnish with fresh coriander leaves and serve.
