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1
Take a bowl add the sliced onion and add corn flour/ maida/ rice flour and mix the onions well.
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2
Heat oil in a pan and deep fry the onions until they are golden brown. Drain it onto a tissue paper.
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3
Your fried onions are ready.
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4
Deep fry the paneer also in the same kadhai and set aside.
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5
Now grind the fried onion and cashew nuts together by adding a little water and make a smooth paste. Set aside.
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6
Heat oil in a pan add cumin seeds and let it splutter.
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7
Once it starts spluttering add cinnamon stick, black cardamom and bay leaf.
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8
Now add ginger and garlic and saute for a few seconds.
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9
Add onion, turmeric and salt and fry until golden brown.
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10
Add coriander powder, chicken masala powder, chilli powder and garam masala powder and mix well.
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11
Fry this mixture until the raw smell of masala goes off.
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12
Now add the chopped tomatoes and mix thoroughly.
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13
Cover and cook the masala on a low flame stirring in between.
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14
Cook until the tomatoes become mushy.
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15
Now open the lid, add the ground mixture to it and fry for few minutes on a medium flame. (Ensure that the masala doesn't get burnt)
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16
Now add the fresh whipped cream and mix well.
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17
Cook for few more minutes and then add the fried paneer cubes to it and mix well.
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18
Add hot water to the mixture as per the required consistency and give it a good mix.
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19
Garnish with coriander leaves and the creamy paneer gravy is ready to serve.
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20
Serve hot with naan, kulchas, parathas, pooris or rice.
