Measurements

• Paneer - 250g
• Yogurt - 1 cup
• Lemon Juice - 2 tbsp
• Ginger - 1 inch piece (grated)
• Garlic - 4 cloves (minced)
• Garam Masala - 1 tsp
• Turmeric - 1/2 tsp
• Red Chili Powder - 1 tsp
• Cumin - 1 tsp
• Coriander - 1 tsp
• Salt - to taste
• Oil - 2 tbsp
• Onions - 2 (finely chopped)
• Tomatoes - 3 (pureed)
• Green Bell Peppers - 1 (diced)
• Heavy Cream - 1/2 cup
• Cashews - 10 (soaked and blended into a paste)
• Cardamom - 2 pods
• Cinnamon Stick - 1 inch piece
• Cloves - 3
• Bay Leaves - 2
• Fenugreek Leaves - 1 tsp (dried)
• Cilantro - for garnish

Preparation Method

• In a bowl, mix yogurt, lemon juice, ginger, garlic, garam masala, turmeric, red chili powder, cumin, coriander, and salt.
• Add paneer cubes and marinate for at least 1 hour.
• Heat oil in a pan and add cardamom, cinnamon stick, cloves, and bay leaves.
• Sauté for a minute.
• Add chopped onions and cook until golden brown.
• Add tomato puree and cook until the oil separates.
• Add marinated paneer and diced green bell peppers.
• Cook for 5-7 minutes.
• Add cashew paste and heavy cream.
• Mix well and cook for another 5 minutes.
• Add dried fenugreek leaves and cook for 2 more minutes.
• Garnish with chopped cilantro and serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.