This recipe is also available in Hindi (हिंदी)
Heat the pan and add 2 tbsp oil in it. You can use ghee instead of oil.
Add cashew nuts and fry them. Keep the flame very low. Keep stirring and fry until it turns to a nice color.
Fry the makhana. Keep the flame of the gas on low to medium. Keep stirring till it turns crispy.
Cut the paneer into medium pieces.
Add ghee in the pan. Ghee increases the taste of the sabzi.
Add cumin seeds and some whole spices.
Roast the whole spices for about 20 to 30 minutes.
Add onions, garlic cloves, ginger, green chilies and fry it on high flame till the onion turns golden brown.
Make a puree of red tomatoes. Do not use desi tomatoes for this recipe.
Soak cashews in warm water for 30 minutes. They have puffed up.
Grind the soaked cashew nuts to make a paste.
Add dry fenugreek leaves and fry it on medium to high flame. It is very important to cook the spices well.
Fry the paneer till it turns light color.
Lower the flame of the gas and add the cashew paste that we have made.
Add a little water to the jar and mix everything well.
Keep in mind that the cashew paste is very easily sticky to the pan. So do not turn the flame to medium or high.
After mixing it well, add the cream to it.
Cook the gravy on low flame for 4 to 5 minutes.
Add hot water to the gravy as per your need.
Cover it and cook it on low flame for 8 to 10 minutes. So that the gravy absorbs and the makhana also swells and becomes soft.
