Lingkan Reang 

Mouthwatering Mughlai Style Shahi Paneer Recipe  

Rinse and drain nuts and seeds, then cook onions, cashews, almonds, and spices in 1.5 cups water for 8-10 minutes.

Strain the stock and cool the onions before blending them into a fine paste with nuts and melon seeds.

Whisk fresh yogurt until smooth and set aside.

Heat ghee in a pan, fry whole spices until fragrant, then add the onion paste and saute for 7-8 minutes.

Stir in red chili powder, garam masala, and coriander powder, mixing well.

Reduce heat, add yogurt, strained stock, sugar, and salt, and simmer for 10-12 minutes until thickened.

Add paneer, cream, and kewra water, garnish with herbs, and serve with cumin rice or bread.

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