Ingredients 400 gm paneer-cubed 1 ½ tsp thandai/sardai mixture-soaked in ½ cup water 10 almonds-blanched and peeled 1 tbsp clarified butter ¼ tsp green cardamom powder 10 peppercorns ½ cup hung yoghurt 2 tsp ginger paste 1 tsp kashmiri chilli powder 1 tsp turmeric 1 ½ tsp salt Method Grind the thandai mixture, strain and make up to 1 ½ cups with water. Grind 8 almonds and mix into the thandai mixture. Sliver the remaining 2 and keep for garnish. Mix ghee, half the cardamom powder, peppercorns, ½ tbsp yoghurt and ginger paste in a dish and cook covered at HIGH for 2 minutes. Mix in chilli powder, turmeric, salt, yoghurt and thandai mixture. Cover and cook at HIGH for 5 minutes. Add the paneer, mix well and cook covered at 70% for 7 minutes. Serve garnished with the remaining cardamom powder and the slivered almonds.