1 ½ tsp Eagle Dried Fenugreek Leaves (KasooriMethi)
½ tsp sugar
2 tbsp fresh cream
Salt to taste
(For Makhani Gravy)
1 cup chopped tomatoes
½ cup sliced onions
¼ cup cashew nuts
01Combine chopped tomatoes, sliced onions, cashew nutsin a non-stick pan along with 1 ½ cups of water. Cook for 20 minutes on a medium flame, while stirring occasionally. Keep aside to cool completely.
02Once cooled, blend in a blender till smooth. Keep the makhani paste aside.
03Heat the butter in a non-stick pan. Add bay leaves, cinnamon, clove and cardamom to it and sauté well for few seconds on a medium flame.
04Then add ginger garlic paste, mix well and sauté for few seconds on a medium flame.
05Add the prepared makhani paste, curd, tomato ketchup, salt and ¼ cup of water to it. Mix well and cook for 5 minutes on a medium flame, while stirring occasionally.
06Add Eagle Shahi Paneer Masala, Eagle Kashmiri Mirch Powder, Eagle Garam Masala and crushed Eagle Fenugreek Leaves. Mix well and sauté for 2 minutes over medium flame.
07Then add sugar and fresh cream. Mix well, while stirring occasionally.
08Now add the cottage cheese cubes. Stir to combine and cook them covered over low heat for 5 minutes.