Coriander, Cumin, Salt, Bengal gram dhal, Black pepper, Black cardamom, Garlic, mace, Dry ginger, Kasurimethi, Caraway, Chilli, Fennel, Green cardamom, Poppy seed, Star anise, Turmeric, Black gram dhal, Cassia, Compounded asafoetida, Bay leaf and Nutmeg.
Method of Preparation:
White Paste Preparation:
Heat 2tbsp oil add 3 medium size sliced onion (150g), previously soaked 1tbsp of poppy seeds and 10 nos cashew, 1 tbspKasoorimethi, 2 nos slit green chillies in a pan. Saute for 2 minutes. Add 1 cup of water and heat on high flame till the added water is reduced. Cool the mixture and make fine paste. Heat 1 tbsp ghee and 2 tbsp oil in a pan. Add 1 tbsp Aachi Ginger Garlic Paste and the prepared white paste. Saute till it oozes oil. Add 100g (2 nos) tomato puree. Add pinch of turmeric, chilli powder and 3 tbsp Aachi Kitchen King Masala and sauté. Add 1 cup (150g) boiled peas. Add 300ml warm water and allow to boil. Add pinch of sugar and salt to taste. Add 200g fried paneer cubes (For soft paneer put fried paneer cubes in cold water). Simmer for 2 minutes. Serve hot with roti/naan/chapatti
Tip: Addition of fresh cream gives rich taste to the dish.