Mughlai Paneer

Ingredients:
Paneer – 250 grams
Butter + Oil – 2 tsp each
Elaichi – 3
Cloves – 3
Cinnamon – 1 stick
Turmerric Pd – ½ tsp
Chilli Pd – 1 Tbsp
Salt to taste
Sour Curd – ½ cup
Water – 1½ cups
Chick Pea flour (Besan) – 1 Tbsp
Sugar – ½ tsp
Kewara Water – ½ Tbsp (optional)
Coriander Leaves – 2 Tbsp, chopped

Onion – 2
Ginger – ¾”
Garlic – 1 flake
Jeera – 1 tsp
Cashew nuts – 1½ Tbsp
Roasted Peanuts – 1½ Tbsp
Khus Khus – 1½ Tbsp

Method:
Grill onions over open flame for about 10 minutes (soft on the inside).

Peel burnt skin and grind onions along with ginger, garlic and jeera.
Separately, grind cashew nuts, peanuts and khus khus seeds.
Blend the curds, water and besan with sugar, until smooth.

Heat oil and butter in a thick bottomed vessel. Add cinnamon, cardamom and cloves.
Then add the onion paste and sauté for 2 minutes over a medium flame.
Add chilli powder, turmeric powder and cashew – peanut – khus khus paste.
Stir cook over a slow flame until oil separates.
Boil about 2 cups water and add salt to it. Drop in the paneer cubes; turn off the flame and keep covered until serving time.
Add the besan – curd mixture. Stir cook until gravy thickens.

Just before serving, add drained paneer, kewara water and coriander leaves.
Serve hot with Roti / Naan / Biriyani.