Paneer Kesaribr br Servings - 2 - 3br br INGREDIENTSbr Cashews - 30 gramsbr Melon seeds - 30 gramsbr Water - 80 millilitersbr Warm milk - 30 millilitersbr Saffron - 14 teaspoonbr Paneer - 350 gramsbr Salt - 12 teaspoonbr Red chili - 12 teaspoonbr Cumin powder - 1 teaspoonbr Garam masala - 12 teaspoonbr Dry fenugreek leaves - 1 teaspoonbr Ghee - 2 tablespoonsbr Garlic - 1 tablespoonbr Ginger - 1 12 tablespoonsbr Onions - 180 gramsbr Tomato - 300 gramsbr Green chili - 1 12 tablespoonsbr Salt - 12 teaspoonbr Turmeric - 12 teaspoonbr Cumin powder - 12 teaspoonbr Coriander powder - 12 teaspoonbr Fresh cream - 100 gramsbr Milk - 150 millilitersbr br PREPARATIONbr 1. In a mixing bowl, add 30 grams cashews, 30 grams melon seeds, 80 milliliters water and soak for 2 hours.br 2. Now, blend it into a smooth paste.br 3. In a mixing bowl, add 30 milliliters warm milk, 14 teaspoon saffron and mix it well.br 4. Soak for 20 minutes.br 5. Then, in a mixing bowl, add 350 grams paneer, 12 teaspoon salt, 12 teaspoon red chilli, 1 teaspoon cumin powder, 12 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, blended paste and mix it well to combine.br 6. Marinate for 20 minutes.br 7. Heat 2 tablespoons ghee in a heavy skillet, add 1 tablespoon garlic, 1 12 tablespoons ginger and stir continuously for one minute.br 8. Now, add 180 grams onions and fry till translucent or until it turns golden brown in color.br 9. Then, add 300 grams tomato and saute until it turns soft and pulpy.br 10. Add, 1 12 tablespoons green chili, 12 teaspoon salt, 12 teaspoon turmeric, 12 teaspoon cumin powder, 12 teaspoon coriander powder and mix it well.br 11. Now, transfer it to a blender and blend it smooth puree.br 12. Then, in a heavy skillet add blended puree and saute for 1 - 2 minutes.br 13. Add, 100 grams fresh cream, 150 milliliters milk and mix it well to combine.br 14. Now, add marinated paneer and cook for 3 - 5 minutes.br 15. Then, add prepared saffron milk and mix it well.br 16. Garnish with coriander.br 17. Serve.br br Handi Paneerbr br Servings - 2 - 3br br INGREDIENTSbr Oil - 20 millilitersbr Paneer - 180 gramsbr Oil - 30 millilitersbr Bay leaf - 1br Ginger paste - 1 teaspoonbr Green chili - 1 tablespoonbr Onions - 170 gramsbr Tomato Puree - 100 gramsbr Yogurt - 125 gramsbr Turmeric - 14 teaspoonbr Salt - 1 teaspoonbr Red chili - 12 teaspoonbr Water - 250 millilitersbr Garam masala - 12 teaspoonbr Coriander - 2 tablespoonsbr PREPARATIONbr 1. Heat 20 milliliters oil in a pan, add 180 grams paneer and shallow fry until golden brown and crispy from all sides.br 2. Now, heat 30 milliliters oil in a skillet, add 1 bay leaf, 1 teaspoon ginger paste, 1 tablespoon green chili and saute 1 - 2 minutes.br 3. Add 170 grams onions and fry till translucent or until it turns golden brown in color.br 4. Now, add 100 grams tomato puree and cook 3 - 5 minutes.br 5. Add 125 grams yogurt and cook till dry.br 6. Then, add 14 teaspoon turmeric, 1 teaspoon salt, 12 teaspoon red chili and mix it well.br 7. Add 250 milliliters water and bring it to a boil and cover it with lid and cook for 5 - 8 minutes.br 8.