Producer: Mehak Pal Editor: Manuj Yadav
Saute onions and cashew nuts separately, then make a paste. Add yoghurt to a bowl and mix turmeric, red chilli and coriander powder with ginger-garlic paste. Now, add cardamom pods and cloves to the pan used for sauteing onions with the yoghurt mixture. Add chicken and cook until tender. Garnish with coriander leaves and serve with a naan.
Saute chopped onion, ginger, and garlic along with vegetables including cauliflower, beans, bell peppers, carrots, and peas in a pan until cooked. Dice paneer with blended raisins, milk and cashew nuts to make a paste. Add garam masala, turmeric and coriander powder to the gravy. Enjoy it with rice, roti, or naan.