Paneer in Gushtaba Gravy

• 250 g panir
• 6 cups buttermilk
• 6 -8 cloves
• 4 -6 small cardamom
• 2 big cardamom
• 3 teaspoons fennel seeds, powder
• 3 teaspoons dry ginger powder
• 3 tablespoons brown onion paste
• 1 12 tablespoons garlic paste
• 4 tablespoons ghee
• salt
• 12 teaspoon dry mint powder

1. In a pan heat yoghurt(to which 1/2 a cup water is added) along with the cloves, big and small Cardamom and boil.
2. Make a paste of fennel powder and dry ginger Powder and add to the boiling yoghurt.
3. Add brown onion Paste.
4. Add some water to the garlic paste and then strain thru a muslin cloth and discard the residue.
5. Add this to the boiling liquid.
6. Add salt and ghee.
7. Finish off with powdered dry mint.
8. Make koftas of paneer/any meat and add to the gravy and boil.
9. Can also add paneer cubes.

panir, buttermilk, cloves, cardamom, cardamom, fennel seeds, ginger powder, brown onion, garlic, ghee, salt, mint powder

Taken from www.food.com/recipe/paneer-in-gushtaba-gravy-338588 (may not work)