Ginger paste ½ tablespoon15.
a few strands
Garam masala powder ½ teaspoon17.
Mace powder a pinch18.
Kewra water a few drops
Keep aside a few pistachios for garnish and grind the remaining withonion, two tablespoons fried onions and yogurt into a paste.2.
Cut the paneer into one inch triangles.3.
Add green chutney and salt and mix. Set aside to marinate for fifteenminutes.4.
Heat two pans and add two tablespoons of ghee in each.5.
Add green cardamoms, cloves, cinnamon and mace to one pan.6.
Take ginger and garlic pastes in a small bowl, add a little water andmix. Add it to the pan, cover and sauté.7.
Put the marinated paneer in the second pan and sauté over high heatfor two minutes, stirring gently so that the paneer pieces do not break.8.
Add the pistachio paste to the first pan, stir and cover.9.
Simmer for two to three minutes.10.
Add saffron, garam masala powder, mace powder, salt and simmer forfour to five minutes.11.
Gently place the paneer pieces in the serving dish.12.
to the gravy and stir.13.
Put the gravy over the paneer pieces.14.
Garnish with the reserved pistachios and the remaining fried onions.Serve hot with Naan or your choice or paratha or plain rice or pulao orbiryani.