For the paste : Heat oil in a pan and crackle shahjeera. Then add onion, garlic, cashew nuts, ginger and green chillies. Fry till onions are pink and tender. Add tomatoes and cook till they are tender. Turn off the heat and let it cool. Grind this mixture into a fine paste.
For sabzi : On low flame heat butter and oil in a pan. Add cloves, both types of cardamom and cinnamon. Sauté a bit till they leave their aroma. Then add the paste, dhania jeera powder, turmeric, Chilli Powder, salt
Add a quarter cup of water. Mix and saute while stirring continuously until the gravy leaves oil so much so that the gravy can slide in the pan as you stir. This will not happen if you leave gravy to get cooked and ooze oil on it's own. You may remove the khada masala at this point.
Add cream mix well. Then add around 300 ml water, kasoori methi crushed between the palms and garam masala and sugar. Stir everything and let it simmer for a minute till oil oozes on the top.
Meanwhile, cut your cheese into the desired shape. Place them in the gravy and gently stir. The cheese will get tender soon. Immediately remove it from heat, take it out in a serving plate, garnish with grated cheese and serve. Consume it while it's still hot to enjoy the tenderness and real flavour of the cheese. Cheese gets back to normal when the gravy cools down. It is best served with naan or kulcha.
Why only Amul processed Cheese (and like) ? 1. This cheese is ideal to eat raw. 2. It gets tender when cooked, but does not melt down completely (like Gouda and cheddar. Hence it maintains it's shape in the gravy. 3. It does not get stretchy and stringy like mozzarella/pizza cheese when cooked. 4. It tastes delicious
