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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the cashew nuts and poppy seeds in warm milk for 25 minutes. | 2. Add the garlic and ginger and grind to a smooth paste. Keep aside. | 3. Heat the oil in a pan, add the onions, bay leaf, cinnamon and cloves and sauté till the onions turn golden brown. | 4. Add the chili powder, ground paste and tomatoes and simmer for 3 to 4 minutes. | 5. Add the curds, cream, sugar, garam masala and salt and simmer till the gravy thickens and the oil separates from the masala. | 6. Add some water to thin down the gravy if required. Add the paneer and corn and mix well. | 7. Serve hot garnished with coriander. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
panir	1	cup	cut	-	-	-	-
corn	1	cup	boiled sweet	124.7	27.115	4.7415	1.9575
onion puree	1/2	cup		-	-	-	-
bay leaf	1			-	-	-	-
cinnamon	1			-	-	-	-
clove	2	cloves		-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
tomato	4		pureed	248.2759	55.0525	12.9535	2.1589
curd	1/2	cup	beaten	169.875	7.7625	14.0625	9.1125
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
garam masala	1/2	teaspoon		-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
salt				-	-	-	-
cashew				-	-	-	-
poppy seed	1	tablespoon		46.2	2.4754	1.5831	3.6573
garlic clove	2			-	-	-	-
gingerroot	1/2			-	-	-	-
milk	3	tablespoons		27.45	2.151	1.4175	1.4715

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.