### TranslatedIngredients: 1 cup cup cheese, 1 cup tomato puree, 1 onion - finely chopped, 2 cloves garlic, 1 green chili, 1 inch ginger, 5 cashews, 2 long, 1 teaspoon celery, 1 teaspoon garam masala powder, 1 teaspoon turmeric Powder, 1-1 / 2 teaspoon coriander powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon sugar, salt, 1 tablespoon oil, coriander - chopped ### PrepTimeInMins: 20 ### CookTimeInMins: 40 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To make Amritsari Ajwaini Paneer, first of all, add onion, garlic, ginger and green chilli in a mixer grinder and make a paste. Keep it aside. Now in a mixer grinder add some water with cashew nuts and make a paste. Keep it aside. Now add celery and long pieces in a hamadasta and grind it. Heat oil in a pan. Add onion paste to it and cook for 3 minutes. Now add turmeric powder, ground spice and garam masala and cook for 2 minutes. Now add tomato puree, coriander powder, red chili powder and salt. Cover the pan and cook it for 4 to 5 minutes. After this add cashew paste, sugar and cook for 1 minute. Now add cottage cheese and garnish with green coriander. Serve Amritsari Ajwaini Paneer with Onion Thepla and Coriander Mint Chutney.