Alok'S Shahi Paneer - cooking recipe

Ingredients

7 onions, sliced
4 tomatoes, sliced
5 tablespoons watermelon, seeds of
5 tablespoons white sesame seeds
5 tablespoons cashews
2 red chilies
1 green bell pepper
5 garlic cloves, pounded
2 inches piece ginger, pounded
4 -5 black peppercorns
5 cloves
4 bay leaves
3 big black cardamom pods
2 inches cinnamon sticks
1 tablespoon coriander powder (heaped)
1/2 tablespoon red chili powder
1/2 tablespoon turmeric powder
1 teaspoon garam masala powder (heaped)
1 tablespoon cumin powder (heaped)
4 tablespoons yoghurt, beaten (heaped)
salt
1 pinch red food coloring
1 kg cottage cheese, cubed (paneer)
2 tbsps.gemini sunflower oil
5 tablespoons fresh coriander leaves, to garnish

Preparation

In a pot, fry the onions, sesame seeds, tomatoes and cashewnuts in 2 tbsps. of oil.
Remove from pot and prepare a paste of the same. You may add halfa glass to a whole glass of water.
Heat 1 tablespoons of oil in a pot.
Toss the chopped ginger and garlic into a mixer to prepare a paste.
Add ginger-garlic paste and stir fry till the raw smell of both has gone and the mixture turns slightly brownish in appearance.
Fold in cloves, cinnamon, bay leaves, black peppercorns and green cardamoms.
Once the black peppercorns start spluttering, add onions, red chillies, cashewnuts and tomatoes.
Boil for 5 minutes.
Fold in the masala powders.
Do not add water at this stage.
Mix thoroughly and after mixing check to see if water is required to make the gravy less thick if it is already too thick.
If desired, add a little water.
Now, add a pinch of red food colour, if desired.
When oil separates from the masala, add the cottage cheese cubes.
Garnish with corriander leaves and serve hot with rotis and/or white Basmati rice.
Enjoy!