Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Onions, chopped
6 ea Garlic; cloves, crushed
1 tb Coriander seeds
1/2 c Ghee
1/2 lb Paneer
1 tb Ginger; grated
4 ea Bay leaves
2 tb Garam masala
1 ts Tumeric
1/3 c Currants or sultanas
1/2 lb Nuts; raw (almonds, cashews
3/4 c Yogurt
2 ea Chilies; green, chopped
1/2 lb Tomatoes; peeled sliced
1 x Salt to taste
1 ea Garnish
1 x Garam masala
3 tb Coriander leaves; chopped

Fat grams per serving: Approx. Cook Time: 1:15 Mix
raw nuts with 1 tablespoon of ghee and roast in microwave for 5
minutes, stirring often to brown even. Make a paste by grinding
together half the onions, the garlic and coriander seeds. Heat the
ghee in a frying pan and cut the paneer into 1-inch cubes. Fry the
paneer to a light brown and remove to drain on a plate. Add the
remaining onion and the ginger to the ghee in the pan, add the bay
leaves and fry until the onion is golden brown. Add the tumeric,
garam masala and the paste mixture and fry until the ghee starts to
separate. Add the cheese and currants along with the yogurt,
chili,tomato and salt. Stir for 5-6 minutes over a low heat. Pour in
water and simmer gently until reduced, about 20 minutes. Sprinkle
with garam masala and coriander before serving. Serve with fresh
naans or Pappads.

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