• 2-3 Mafurha ya TBSP
• 1 TSP Mbewu ya Kumini
• 2 NOS. Khadimomu ya Rihlaza
• 2-3 NOS. Swiphepherhele
• 2-4 NOS. Phepha ra Ntima
• 1/2 Inch Cinnamon
• 1 NOS. Bay Leaf
• 3-4 Anyanisi ya XIYIMO XA LE HENHLA
• 1 INCH Ginger
• 7-8 Cloves Garlic
• 5-6 NOS. Nsinya wa Coriander
• 1/4 TSP Turmeric Powder
• 1 TSP Powder ya Chilli yo Tshwuka ya Swipayisisi
• 1 TSP Kashmiri Red Chilli Powder
• 1 TBSP Coriander Powder
• 1 TSP Cumin Powder
• 1/2 TSP Black Salt
• HI LESWI LAVEKAKA Mati yo hisa, Capsicum
• 3 Matamatisi ya XIYIMO XA LE XIKARHI
• 2-3 NOS. Tichili ta Rihlaza
• KU NANTSWA Munyu
• 2-3 NOS. Cashew Nuts
• garam 100-150 ML Mati yo Hisa, HIKU LAVEKA Mati

Ku endla base gravy veka pani eka langavi ra le henhla & chela mafurha eka yona, loko mafurha ya hisa chela swipayisisi hinkwaswo hinkwaswo & anyanisi lowu tsemiweke, hlanganisa kahle. Kuya emahlweni chela ginger, garlic & coriander stems, hlanganisa & sweka kufikela loko anyanisi yi hundzuka golden brown, tshama u ri karhi u hlanganisa nkarhi na nkarhi. Loko anyanisi yi hundzuka golden brown, hundzula langavi ehansi & chela swipayisisi hinkwaswo leswinga powder & chela mati yo hisa hiku hatlisa ku sivela swipayisisi ku hisa, hlanganisa kahle & sweka kuringana 3-4 wa timinete. Kuya emahlweni chela capsicum, matamatisi, green chillies, salt & cashew nuts xikan’we na mati yo hisa, funengeta hi xifunengeto & sweka eka medium low flame kuringana 4-5 wa timinete. Loko matamatisi ya swekile, tima flame & cool down gravy hiku hetiseka, endzhaku ka loko gravy yi horile unga susa swin’wana swa ti spices hinkwato loko u swilava, kutani u hundzisela gravy eka mixer grinder jar & chela mati tani hileswi swilaveka, blend gravy yi kahle swinene. Gravy ya wena ya le hansi ya tawa paneer yi lulamerile.

• 2 TBSP + 1 TSP GHEE
• 1 TSP MBEWA YA KUMINI
• 2 TINYISA TA VUKAYISI RA LE XIKARHI
• 2 TBSP GARLIC
• 1 INCH YA GINGER
• 2-3 NOS. Ti Chili ta Rihlaza
• 1/4 TSP TURMERIC POWDER
• 1 TSP KASHMIRI RED CHILLI POWDER
• HI LESWI LAVEKAKA MATI YO HISA
• 1 ONION YA VUKAYISI YA LE XIKARHI
• 1 CAPSICUM YA XIYIMO XA LE XIKARHI
• PANEER YA 250 GRAMS
• GARAM MASALA YA PINCH LEYI KULU
• METHI YA KASURI YA PINCH LEYI KULU
• BIG HANDFUL FRESH CORIANDER
• 25 GRAMS PANEER
• SOMALL HANDFUL FRESH CORIANDER

Hisisa tawa kahle & chela 2 tbsp ya ghee, kan’we ghee yi hisiwa chela ti cumin seeds, anyanisi, garlic, ginger & green chillies, hlanganisa kahle & sweka eka medium high flame kufikela loko anyanisi yi hundzuka light golden brown. Kuya emahlweni chela turmeric powder & kashmiri red chilli powder, hlanganisa & kutani chela gravy leyi uyi endleke khale, hlanganisa kahle & sweka kuringana 10 minutes eka medium flame, chela mati yo hisa loko gravy yi oma swinene. Loko se u swekile gravy kuringana 10 wa timinete, eka pani rohambana, chela 1 tsp ya ghee & yi hisa kahle, kutani u chela anyanisi & capsicum, toss over high flame for 30 seconds & then chela eka gravy. Loko se u cherile ti tossed veggies eka gravy, chela diced paneer, garam masala, kasuri methi, voko lerikulu ra fresh coriander & grated pneer, hlanganisa kahle & nantswo ku seasoning & lulamisa hi ku ya hi sweswo. Fafazela voko lerintsongo ra coriander yo basa & tawa paneer ya wena yi lulamerile, phamela yi hisa na rumali roti.