Ingredient!
1 cup paneercut into 1 inch cubes
1 cup cooked sweetcorn kernels
1/2 cup onion puree
1 Bayleaf
25 cinnamon sticks
2 bold
1 teaspoon chili powder
4 tomatoes, blanched, peeled and pureed
1/2 cup baskets, beaten
2 teaspoons fresh cream
1 teaspoon sugar
1/2 tsp garam masala
2 tsp oil
salt to taste
For the pasta
1 teaspoon broken cashew nuts
1 teaspoon poppy seeds
2 bold
12 between miter ginger
3 tablespoons of milk
chopped coriander
Preparation!
Soak cashews and poppy seeds in warm milk for 25 minutes.
Add the garlic and ginger and grind to a smooth paste. Keep aside.
Heat the oil in a saucepan, add the onion, bay leaf, cinnamon and cloves and saute until the onions turn golden brown.
Add the chilli powder, ground paste and tomatoes and simmer for 3 to 4 minutes.
Add curd, cream, sugar, garam masala and salt and simmer until the gravel thickens and the oil differs from the masala.
Add some water to thin down the sauce if required. Add paneer and corn and mix well.
Serve warm garnished with coriander