30min · 4 servings PANEER MAKHANI • INGREDIENTS FOR GRAVY • Oil - 1 tbsp • Cinnamon - 1 • Cardamom - 3 • Black pepper - 1 tsp • Cumin - 1 tsp • Bay leaf - 2 • Clove - 3-4 • Onion - 1 roughly chopped • Garlic - 5-6 • Ginger - 1/2 inch • Green chili - 3-4 • Kashmiri red chili - 2 • Tomato - 2 roughly chopped • Salt - to taste • Red chili powder - 1 tsp • Melon seeds - 1 tbsp • Butter - 1 tbsp • Cover until mushy • Cool down & make into a fine paste. FRY PANEER • Take a pan • Add butter - 1 tbsp • Red chili powder - 1/2 tsp • Turmeric - 1/2 tsp • Kashmiri red chili powder - 1/2 tsp • Kasuri methi - 1 tsp • Salt - to taste FOR FINAL GRAVY • Oil - 1 tbsp • Chopped onion - 1/2 • Red chili powder - 1 tsp • Kashmiri red chili powder - 1 tsp • Dhaniya zeera po