Creamy Cashew Paneer Curry

Step 1: Fry Paneer

Heat 1 tablespoon of oil in a pan. Add a small piece of butter. Once melted, add the 400 grams of sliced paneer to the pan. Fry until the paneer turns golden brown on all sides. Once fried, remove the paneer from the pan and set aside.

Step 2: Prepare Onion & Cashew Mixture

In the same pan, add the 2 medium cubed onions, 10-12 cashews, 1 1/2 teaspoons of cumin seeds, 5-7 whole black peppercorns, and 1/2 cup of water. Cook this mixture until the onions and cashews soften. Remove the pan from heat and let the mixture cool down.

Step 3: Blend Onion Mixture

Once cooled, transfer the onion and cashew mixture to a blender. Blend until a smooth paste is formed. If the paste is too thick, add 1-2 tablespoons of water to achieve the desired consistency.

Step 4: Sauté Aromatics

Heat 4 tablespoons of oil in a clean pan. Add 1 1/2 teaspoons of ginger/garlic paste and 2 split green chilies. Sauté for a minute until fragrant.

Step 5: Cook Gravy Base

Pour the blended onion and cashew mixture into the pan with the sautéed aromatics. Cook this mixture for 2-3 minutes, stirring continuously, until it thickens slightly and the raw smell dissipates.

Step 6: Add Spices

Add 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala powder, 1 tablespoon of dried methi leaves, and 1 teaspoon of salt to the gravy. Mix well to combine all the spices with the paste.

Step 7: Incorporate Cream

Stir in 1/2 cup of malai (cream) into the gravy. Continue to cook, stirring occasionally, until the gravy starts bubbling and the oil begins to separate from the sides.

Step 8: Add Paneer

Gently add the fried paneer cubes to the simmering gravy. Mix and coat the paneer thoroughly with the gravy.

Step 9: Garnish and Serve

Garnish the creamy cashew paneer curry with a dollop of butter or ghee and fresh cilantro. Serve hot with rice or paratha.

• Add 1-2 tablespoons of water if the onion and cashew paste is too thick during blending.