Pavanan's Methi Chaman

Add 0.5 tsp Jeera, 0.5 tsp Saunf, and 20 g Oil to The Upliance jar. Then add 120 g Onions (cut into four), 1 Green Chilli (stem removed), 6 cloves peeled Garlic, and 6 g peeled Ginger. Follow with 90 g Tomatoes (cut into two), 0.5 tsp Coriander Powder, 0.5 tsp Garam Masala, 0.5 tsp Kashmiri Mirch, 0.5 tsp Kasoori Methi, and 0.75 tsp Salt.

The Upliance will first sauté the whole spices for 1 minute on medium heat. It will then cut the aromatics (Onion, Green Chilli, Garlic, Ginger) for 10 seconds. After cutting, it will sauté these aromatics for 5 minutes on low heat, then cook the base gravy for 15 minutes on low heat with automatic stirring. During this time, soak 30 g Cashews in 100 ml Water for at least 15 minutes in a separate bowl. Once soaked, discard the water and blend the cashews into a fine paste.

Add 30 g trimmed Methi Leaves, 30 ml Water, and 30 g Cream to The Upliance jar. The device will cook the gravy for 15 minutes on low heat with automatic stirring. Then, add 100 g cubed Paneer and 60 ml Water to the jar. The Upliance will continue cooking for 6 minutes on low heat with automatic stirring to finish the Methi Chaman.

The Pavanan's Methi Chaman is now ready. Carefully transfer the dish from The Upliance jar into a serving bowl. Garnish with grated Paneer and fresh Coriander leaves as desired. If using the cream alternative (instead of cashew paste), add it now for a smooth, creamy texture.