250 gm paneer cubes
3 Tbsp ghee/ clarified butter
2 Tbsp whole spices
1 large onion,chopped coarsely
3 Tbsp butter
2 cups fresh tomato puree
2 to 3 green chillies
3-4 cloves garlic
1 Tbsp ginger, peeled and chopped
1 tsp turmeric powder
1 tsp cumin-coriander powder
1 tsp tandoori masala
1/2 tsp cardamom powder
1 tsp suga
1/4 cup cashew paste
1/2 cup cream
Salt to taste
6 cups cooked Basmati rice
1 cup fried onions
1/2 cup almond sliver
1/2 cup chopped mint and coriander
. Sear the paneer cubes in ghee. Then season it to taste and set aside.
. In the same pan, add the whole spices such as cinnamon, cloves, black cardamon, green cardamon, black peppercorns, mace.
. As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes.
. Add the powdered masalas followed by the tomato puree. Simmer for 10 minutes or so.
. Then add the cashew paste and cream. Season to taste.
. Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.
. Using a greased baking dish or handi, layer the paneer and rice alternatively.
. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes. Serve hot.