Paneer Dry Fruit Masala (Rich Gravy Style)

Serves: 4–5 people

Ingredients

• Paneer – 200 g (cubed, lightly fried & soaked in water, drained)
• Almonds – ¼ cup (soaked & peeled)
• Cashews – ¼ cup (soaked)
• Raisins – 2 tbsp
• Poha – 2 tbsp (washed, optional thickener)
• Onions – 3 medium (finely chopped)
• Tomatoes – 6–7 medium (peeled & grated)
• Tomato sauce – 1–2 tbsp
• Ghee – 2 tbsp
• Cardamom – 3 pods
• Salt – to taste
• Degi red chilli powder – ½ tsp
• Kitchen King masala – 1 to 1½ tsp
• Water – ½ to 1 cup (as needed)
• Fresh coriander – for garnish

Method

1. Heat ghee in a pan and add chopped onions. Sauté until light golden brown.
2. Add cardamom pods and grated tomatoes. Cook until soft and oil starts separating.
3. Add salt, degi red chilli powder, and Kitchen King masala. Mix well and cook for 4–5 minutes.
4. Add tomato sauce and cook for 1–2 minutes.
5. Add washed poha and mix well to slightly thicken the gravy.
6. Add soaked almonds, cashews, raisins, and fried paneer cubes.
7. Pour water as needed to adjust consistency. Simmer for 2–3 minutes.
8. Turn off heat and garnish with fresh coriander leaves.