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Roast all the whole spices and cashew nuts until they turn slightly browned and fragrant.
Add them in a blender along with fried onion and add 1/4 cup water to make a smooth paste.
Heat oil and ghee in a pan.
Add panner cubes and fry until they are browned.
Remove the cubes from the pan and keep aside.
Add the masala paste and ginger garlic green chili paste in the same pan and fry for 3-4 minutes on medium heat.
Now add yogurt, coriander powder, red chilli powder, turmeric powder, cumin powder, salt and 1/2 cup of water and fry for 3-4 minutes.
Add saffron soaked in water and kewra essence and mix well.
Add the fried paneer cubes and mix well.
Now add some water if the curry is too thick and cook for some more time.
Garnish with fresh coriander and serve hot.