Ingredients

  • 2-3 tbsp Oil
  • 1-inch cinnamon sticks
  • 3-4 cloves
  • 2-3 green cardamom
  • 6-7 Kashmiri red chilli
  • 1 tsp black peppercorns
  • 2-3 medium onions chopped
  • 6-7 garlic cloves
  • 1-inch ginger
  • 1-2 green chilli
  • 10 cashews
  • 4-5 tomatoes
  • For gravy
  • 2 tbsp oil or ghee
  • 1 tsp jeera
  • 1 bay Leaf
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 cup onion
  • 1 cup tomato
  • 1/2 cup cashew nuts
  • 1 tbsp ghee
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp jeera powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 250 gm paneer cubes
  • 1 tsp garam masala
  • 1/2 Cup fresh cream
  • Coriander
  • For smoking gravy
  • 1 charcoal
  • 1 tsp ghee
  • Other ingredients
  • 2 Tortilla wraps

Steps

  1. Heat oil and add whole spices on the lowest heat possible. As the oil heats so will the whole spices releasing flavor.
  2. Add onions and saute them well.
  3. Add ginger, garlic, and cashews and saute till cooked.
  4. Add tomatoes and a little salt.
  5. Cook till tomatoes are soft. Once cooled blend into a fine paste.
  6. If you want you can strain also to remove any big pieces of whole spices.
  7. For making gravy
  8. In a heavy bottom pan heat ghee. Add jeera, bay leaf, ginger-garlic paste. Cook for 30 sec.
  9. Add the onion-tomato paste that we prepared earlier.
  10. Also, add all the spices and cook for 5 min so that everything is cooked properly.
  11. Now add the paneer cubes and fresh cream. Cook for another 2 mins.
  12. The gravy will be thick. If you want you can loosen it up with some water.
  13. To smoke
  14. Heat the charcoal on an open flame till it's red hot.
  15. Place in a steel katori.
  16. Pour over the ghee and cover the lid and wait for 20 mins. Or you could even leave it as it is till there is no smoke.
  17. To make wrap:
  18. Heat the tortilla wraps, spread some chutney and then add the paneer mixture. Roll and serve.