In a pan pour 1 teaspoon of ghee
Add the CashewnutsDiced capsicum 1 cardamom1 cloveWhole peppercornsGreen chilliesRoast until the mixture is aromatic and slightly caramelized
Incorporate some fresh coriander leaves and one fourth cup of water
Cover the pan and cook for 2 minutes or until the ingredients are soft enough to create a smooth puree
Let the cooked mixture cool Transfer it to a grinder jar Add some more coriander leaves raisins and water Grind until a smooth paste is formed
In a separate pan pour 2 tablespoons of ghee
Add the following whole spices to the hot ghee Bay leafCinnamon stickCardamomClove
Add the pureed gravy preparation to the pan
Add some water Cook on low heat until the gravy releases all its fats on the sides
Stir in the fresh cream Mix well
Add Paneer and Salt Add the diced paneer cubes Add salt to taste
Adjust Consistency and Cook Add some more water if required to achieve your desired consistency Cover the pan and cook for 5 to 6 minutes
Serve hot with roti or rice
