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1
Grate the paneer and then mash it up with your hands.
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2
Add 1 teaspoon salt, corn starch and cardamom powder.
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3
Mix it up nicely and roll it into small balls.
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4
Coat each ball with additional corn starch and keep aside.
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5
Heat oil in a heavy-bottomed skillet.
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6
Fry the balls for 50-60 seconds, making sure they get done on the outside but they dont turn brown.
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7
Keep stirring them slowly while frying, as stirring helps cook them evenly.
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8
Set aside.
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9
Boil the cashews in 3-4 cups of water.
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10
They will start floating on top once they are done.
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11
Rinse them with cold water, place in a food processor, and process into a paste.
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12
Set aside.
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13
Chop the onion in big pieces and boil in water for 10-15 minutes.
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14
Drain, place in a food processor and process into a fine paste and set aside.
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15
Take a heavy-bottomed pot.
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16
Add oil.
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17
Once hot, add bay leaves and cardamom pods.
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18
Add onion paste and let it cook for 6-7 minutes.
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19
Add ginger and garlic paste and cook for 3-4 minutes more.
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20
Add cashew paste and green chillies and cook for another 7-8 minutes while continuously stirring.
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21
Make sure you keep it stirring till it starts losing oil or it will stick to the pot.
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22
Once done, add around 2 cups water to it.
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23
Mix it and let it cook over low flame for 10-15 minutes.
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24
Add sugar and the remaining 2 teaspoons salt, and taste.
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25
Add paneer balls in the gravy and serve hot with naan.
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26
This dish is a little time consuming but worth all the effort!
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27
Hope you enjoy this recipe.
