Ingredients:
* Paneer: 100 gm.
* Onion: ½
* Ginger: 1/2 inch
* Garlic: 3-4 cloves
* Dry Chilies: 2
* Tomato Paste/Puree (Homemade): 2 tbsp.
* Salt and red chili powder to taste.
* Garam masala: 1/2 tsp.
* Shahi paneer masala (Everest): 1 tsp.
* Cardamom: 2
* Star anise: 1
* Mace: 2-3 strands
* Butter: 5-6 grams
* Almonds: 5-6
* Pumpkin seeds: 1 tbsp.
* Cumin seeds: 1 tsp.
* Cream: 20 ml
* Water as needed
Method:
* Make a smooth paste of onions, ginger, garlic and dry chilies and keep it in a
bowl aside.
* Then make a paste of almonds and pumpkin seeds and keep it separate to be
used later.
* In a pan/wok, heat the butter. Once hot, add the cumin seeds, cardamom, star
anise and mace. Once it crackles, add the onion-ginger-garlic-chili paste. Mix and
cook until it turns slightly brown.
* Now add the tomato puree, and all the dry masalas along with salt.
* Mix and sauté for about 3-4 minutes and then add the almonds-pumpkin seeds
paste. Mix well and cook again for 4-5 minutes.
* Then add cream, some water and paneer. Simmer until you get desired
consistency in the gravy!
Macros:
* Fat: 35.5 g
* Protein: 22 g
* Carb: 4.5 g
