Creamy Paneer YakhniVeg

1

For the masala powder, take, Kashmiri red chilies, pepper corns, fennel seeds, cumin seeds, cloves, cinnamon, cardamom, coriander seeds.

2

To a pan, add all these and roast for a minute and transfer it to a plate.

3

Once cooled, transfer to a mixer jar and grind it to a fine powder.

4

To a mixer jar, add one cup of curd, five cubes of paneer, 25 soaked cashew nuts and grind it smoothly.

5

To a pan, add two tsp of ghee, add the paneer cubes and roast it to a golden color and remove it from the pan and keep it aside.

6

To the same pan, add onion wedges, green capsicum wedges, red capsicum wedges, roast it for two minutes and keep it aside.

7

To a pan add two tbsp of oil and two tbsp of ghee and add, bay leaf, shahi jeera, ground paste and cook it for 2-3 minutes in a low flame.

8

Add ginger garlic paste and mix well.

9

Add the freshly ground masala powder, salt and mix it all in.

10

Add one cup of water and allow it to boil for 5 minutes.

11

After five minutes add the roasted panner and the roasted vegetables.

12

Close the pan, reduce the flame to low and cook for five minutes.

13

Add the crushed kasoori methi leaves and mix.

14

Yummy and delicious paneer yakhini is ready to be served nice and hot with roti or chapathi.