ingredients
serves: 5 – 6
1 kg (2.2 lb) Cottage cheese (paneer), cut into fingers
5 tbsp (75 ml) 2 fl oz Vegetable oil
6 Cloves (laung)
2 Bay leaves (tej patta)
3 Cinnamon (dalchini), 1 inch sticks
6 Green cardamom (choti claichi)
1 cup (300 g) 11 oz Onion paste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
2 tsp (4 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (20 g) Cashew nut (kaju) paste
Salt to taste
a few drops Red food colouring
1 1/2 cups (250 g) Yoghurt (dahi), whisked
1/2 cup (125 ml) 4 fl oz Water, warm
2 tsp (6 g) Sugar
1/2 cup (100 ml) 3 1/2 fl oz Cream
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Green cardamom powder
1 tsp (3 g) Mace (javitri) powder
3 drops Vetivier (kewda)
a few strands Saffron (kesar), dissolved in 1 tbsp milk
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a pan; add cloves, bay leaves, cinnamon sticks, and green cardamom. Saute on medium heat. When they begin to crackle, add the onion paste and stir-fry for 2 – 3 minutes.

2. Stir in the ginger and garlic pastes, red chilli powder, turmeric powder, coriander powder, cashew nut paste, salt, and red colour.

3. Add the yoghurt, warm water, and sugar. Bring the mixture to a slow boil and then simmer until the oil separates.

4. Let the curry cool, remove the whole spices and blend to a smooth consistency.

5. Reheat the curry, stir in the cream, garam masala, cardamom powder, mace powder, vetivier, and saffron mixture.

6. Add cottage cheese and cook further for 5 minutes.

7. Serve hot garnished with green coriander.

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