Ingredients  (240 ml glass utilized)

To make a paste

1 glass cleaved onions

1 ¼ to 1 ½ glass ready tomatoes

8 to 10 cashew nuts or 1.5 tbsp. magaz

1 green chili(optional)

other element for sauce

1 to 1.5 tbsp margarine or oil (or half spread half oil)

1 ½ tsp ginger garlic glue

½ glass green peas

1 ½ glasses paneer/indian curds

2 green cardamoms

½ tsp cumin/jeera (discretionary)

1 narrows leaf

half crawl cinnamon stick/dalchini

2 cloves/laung

½ to ¾ tsp kashmiri red bean stew powder

¾ to 1 tsp garam masala (or ½ tsp garam masala,½ tsp coriander powder)

salt as required

¼ tsp kasuri methi

couple of coriander leaves hacked finely

discretionary fixing

¼ container cream(use for eatery style)

Directions

Make a fine glue of onions, tomatoes, stew, cashews.

Discretionary step. Saute paneer in little oil and inundate them in high temp water until utilized.

Saute cumin, cardamom, cloves, cinnamon and inlet leaf in oil for 1 to 2 minutes. Broil ginger garlic glue until the crude scent goes off.

Include the ground glue and broil until it leaves the container's sides.

Additionally the crude odor must vanish. Include bean stew powder, garam masala, coriander powder and salt. saute for 2 minutes.

Include peas and 1.5 mugs water. cook until delicate done.

At the point when the sauce thickens, include paneer, kasuri methi. Cook for only 2 to 3 minutes.

Utilizing cream is discretionary. Pour cream to a dish, include little sauce and blend well. Mix this into the skillet.

Switch off the stove and include finely coriand