13/07/2023
Instructions:
Heat the oil in a large skillet over medium heat. Add the bay leaf, cinnamon stick, cloves, and cardamom and cook for 30 seconds, or until fragrant.
Add the turmeric powder, coriander powder, cumin powder, garam masala, salt, and red chili powder and cook for 1 minute, or until fragrant.
Add the onion and cook for 5 minutes, or until softened.
Add the tomatoes and cook for 10 minutes, or until they have softened and broken down.
Stir in the water and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the gravy has thickened.
Stir in the heavy cream and cilantro.
Serve hot with rice or naan.
tips:
For a richer flavor, you can use half-and-half instead of water.
If you don't have paneer, you can substitute tofu or halloumi cheese.
To make the gravy thicker, you can add a cornstarch slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Then, stir the slurry into the gravy and cook for 1-2 minutes, or until thickened.
