Base

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4 Tomatoes

10 garlic cloves

¼ cup cilantro stems

1 tbsp ginger paste

1.5 tbsp kashmiri red chilli powder

1 tbsp coriander powder

1.5 tsp cumin

20-35 cashews

½ cup water

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Paneer

375g paneer

1 tbsp oil

2 tbsp butter

1 tsp kashmiri red chilli powder

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Gravy

2 tbsp ghee

1 tsp cumin seeds

3 green cardamom pods

1 bay leaf

2 medium red onions

4 garlic cloves

½ cup heavy cream

2 tbsp dried fenugreek leaves (kasoori methi)

1 tbsp garam masala

2 tsp turmeric

2 tsp kashmiri red chilli powder

Salt to taste

1 tbsp sugar

Water (as needed)

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1. Start by roughly chopping 4 tomatoes and ¼ cup cilantro stems and finely chopping 2 red onions.

2. In a blender add in the ingredients listed above under “base” to form the base for the dish. Everything is built on top of this.

3. In a pan, heat up oil and Canadian butter and add in 1 tsp kashmiri red chili powder and cubed up Canadian paneer. Let it fry until the paneer gets a bit crispy, take it out and set it aside.

4. In the same pan add 2 tbsp Canadian ghee, heat it up and go in with the whole spices listed above (cumin seeds, green cardamom, and bay leaf).

5. Add in the finely chopped onions, and let that cook down on medium heat for 4-5 minutes or until onions are soft.

6. Add in the base we formed earlier and cook for another 10 minutes on medium high heat.

7. Add water to adjust to your liking (I added ¼ cup), add Canadian cream, dried fenugreek leaves, 1 tbsp garam masala, 2 tsp turmeric, and 2 tsp kashmiri red chili powder.

8. Finish it off with salt according to taste (add a little at a time and test), 1 tbsp sugar and the fried Canadian paneer.

9. Serve it with rice, naan, paratha or whatever you like.

10. AND NOW ITS TIME TO ENJOY!