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07 December 2012,22:11 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Grind cashewnuts separately to a fine powder. Crush together cinnamon, cloves and seeds of cardamom and keep it aside.
  • Heat oil, add in ground onion and cook on low heat till oil separates. Do not let the onion turn brown.
  • Then add in the crushed masala and pepper powder. Cook for a few seconds.
  • Add kasoori methi and cream, cook on low heat until cream dries up slightly.
  • Add boiled peas, paneer, powdered cashewnuts with milk and salt for about 10 minutes.
  • Serve garnished with some roasted cashewnut bits.


  • 200 grams paneer - cut into small cubes 
  • 100 grams shelled, boiled peas 
  • ½" stick cinnamon (dalchini) 
  • 3 cardamoms 
  • 4 cloves 
  • 1 tablespoon cashewnuts
  • 2 tablespoons IDHAYAM sesame oil 
  • 1 onion - ground to a paste 
  • ¼ teaspoon white pepper powder 
  • 75 grams cream (malai) - whip with ½ cup milk till smooth 
  • 4 tablespoon dry fenugreek leaves (kasoori methi)
  • 100 ml milk 
  • Salt to taste

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