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For the Gravy Base:
- 250g paneer, cut into cubes
- 2 medium onions, roughly chopped3-4 medium tomatoes, roughly chopped10-15 cashew nuts
- 1 inch ginger, chopped5-6 cloves garlic, chopped
- 1 cup waterFor the Spices &
Tempering:
2 tablespoons butter (plus extra for serving)1 teaspoon Kashmiri red chili powder1/2 teaspoon garam masala1 teaspoon sugar or jaggery (optional, to balance the tomato tang)1 teaspoon Kasuri methi (dried fenugreek leaves)3-4 tablespoons heavy cream
- 1 bay leafSalt to taste1 teaspoon oil (prevents the butter from burning).

IngredientsFor the Mutton:500g bone-in mutton, cleaned and cut2 onions, thinly sliced1 large tomato, chopped1 tbsp ginger-garlic paste2 green chilies, slit1/2 tsp turmeric powder2 tbsp chili powder2 tbsp coriander powder1 tsp garam masala3 tbsp cooking oil or coconut oilSalt to tasteWater (as needed) YouTube·All Recipes Hub +5For the Ground Paste:1/2 cup fresh grated coconut1 tsp fennel seeds1 tsp black pepper YouTube·All Recipes Hub +3Whole Spices (Tempering):1-inch cinnamon stick3 cloves2 cardamoms1 bay leafFew curry leaves.

500 grams bone-in chicken (curry cut)2 large onions, finely chopped12 shallots (pearl onions), peeled2 large tomatoes, chopped1 tbsp ginger garlic paste1 tbsp chilli powder2 tbsp coriander powder1 tsp turmeric powder2 tsp garam masalaSalt to tasteWater as neededCoriander leaves (cilantro), a handful chopped For Tempering:2 tbsp cooking oil (gingelly oil is highly recommended for traditional taste)1 small bay leaf2-3 cloves2 cardamom pods1/2 inch cinnamon stick1 tsp fennel seeds1 sprig curry leavesFor the Coconut Paste (Grinding):1/2 cup fresh grated coconut1 tsp fennel seeds1 tsp black pepper6 cashews (or roasted gram dal/poppy seeds for thickening).

I completed MCA in Alagappa University, Karaikudi.

I am originally from a place near Mettur, located in the Salem District of Tamil Nadu!