| 1. |
Crush together dalchini, laung and seeds of moti ilaichi on a chakla - belan. Keep the masala aside |
2. |
Grind cashewnuts separately on the chakla - belan. |
3. |
Heat oil. Add grated onion and cook on low heat till oil separates and the onions turn transparent. |
4. |
Add the crushed masala and pepper powder. Cook for a few seconds. |
5. |
Add kasoori methi and malai, cook on low heat for 2 - 3 minutes till malai dries up. |
6. |
Add boiled peas and paneer. |
7. |
Add cashewnuts and cook for a few seconds. |
8. |
Add enough milk to get a thick gravy. |
9. |
Add salt and sugar to taste. |
