Step 1

Start by roughly chopping 4 tomatoes and 1/4 cup cilantro stems and finely chopping 2 red onions.

Step 2

In a blender add in the ingredients listed above under “base” to form the base for the dish. Everything is built on top of this.

Step 3

In a pan, heat up oil and Canadian butter and add in 1 tsp kashmiri red chili powder and cubed up Canadian paneer. Let it fry until the paneer gets a bit crispy, take it out and set it aside.

Step 4

In the same pan add 2 tbsp Canadian ghee, heat it up and go in with the whole spices listed above  (cumin seeds, green cardamom, and bay leaf).

Step 5

Add in the finely chopped onions, and let that cook down on medium heat for 4-5 minutes or until onions are soft.

Step 6

Add in the base we formed earlier and cook for another 10 minutes on medium high heat.

Step 7

Add water to adjust to your liking (I added 1/4 cup), add Canadian cream, dried fenugreek leaves, 1 tbsp garam masala, 2 tsp turmeric, and 2 tsp kashmiri red chili powder.

Step 8

Finish it off with salt according to taste (add a little at a time and test), 1 tbsp sugar and the fried Canadian paneer.

Step 9

Serve it with rice, naan, paratha or whatever you like.

Step 10

AND NOW ITS TIME TO ENJOY!