Ingredients:

• Paneer ½ lb., deep-fry after making cubes.
• Garam masala powder - 1 tsp
• Kasuri methi leaves / dried fenugreek leaves
• 1 tblsp - Oil
• 1 tsp. - Black Cumin
• ¼  - tsp turmeric powder
• coriander for garnishing
• 1 big brown elaichi
• Salt to taste
• 1 or ½ tsp. or to taste - Sugar

For Cooking & Grinding:

• 4 medium chopped - tomatoes
• 1 medium chopped onion
• 15 - Cashews
• 1 tsp - poppy seeds
• 2 inch - cut ginger
• 1-2 - Dry red chilli
• kasuri methi

• Take a cup of  water In a kadhai & boil kaju & poppy seeds, tomatoes, onion, ginger till it become soft,
• Once it is done, take them in to blender and make a fine puree.
• Heat oil in the kadai, add in shahi jeera & crushed elaichi in the oil let them splatter.
• Take the grinding ingredients in a kadai, cover and cook for 8 mins. on low flame.
•  Add some water along with salt and sugar.
• Mix well and bring it to a boil.
• Once it reaches a boil, it will thicken, add garam masala powder, kasuri methi leaves and mix well.
• Add in paneer pieces and mix well, boil again for 5 more minutes