300 gms Cottage Cheese (Paneer)
100 ml Oil
½ Tsp Black Cumin(Shahi Jeera)
1 No.Green chilli, seedless, juliennes
3 gms Ginger juliennes
100 gms Tomato puree
To taste Salt
1 Tsp Red chilli powder
½ Tsp Green cardamom powder
½ Tsp Roasted Cumin powder
½ Tsp Fenugreek powder
1 Tbsp Honey
As required water
1/2 Tsp Garam Masala
4 Tbsp Butter
4 Tbsp Cream
60 gms Almonds, blanched, soaked
60 gms Cashewnuts, soaked
30 gms Poppy seeds, soaked
1 Tsp Almond flakes
1 Tbsp Khoya, grated
1 Tsp Saffron (dissolved in milk)
1 Tsp Cream
1 Coriander sprig
In blender combine soaked almonds, cashewnuts and poppy seeds and using very little water make a fine paste. Remove in a bowl and keep aside.
Heat oil in a pan and add black cumin. When it crackles add, ginger juliennes, green chilli juliennes, and sauté till light brown in colour.
Add dry spices – red chilli powder, green cardamon powder, roasted cumin powder, fenugreek powder, honey and cook for 2 minutes. Add almond-cashewnut paste and tomato puree; cook on slow fire for 5-7 minutes. Add water in batches as required. Cook till oil separates. Check seasoning and consistency.
Add cottage cheese triangles and simmer for 5 minutes.
Finish with butter, cream and garam masala. Give a final mix and remove in a bowl.
Garnish with grated khoya, almond flakes, cream, saffron drops and coriander sprig.