⚠ Contains Allergens
In a blender jar, combine 3 chopped tomatoes, 10 soaked cashew nuts, 2 tsp Kashmiri chilli powder, and 1 tsp coriander powder. Blend to a fine, smooth paste.
Heat 2 tbsp of butter in a pan over medium heat. Once melted, add 1/2 tsp of cumin seeds and let them splutter. Add 2 finely chopped onions.
Sauté the onions for 2-3 minutes until they become translucent. Then, add 1 slit green chilli and 1 tsp of ginger-garlic paste. Sauté for another minute.
Add the ground tomato-cashew paste to the pan. Mix well and cook for 5-7 minutes, stirring occasionally, until the paste thickens.
Add salt to taste, 1/4 tsp turmeric powder, and 1/2 tsp garam masala. Sauté for one minute to cook the spices.
Pour in 1/2 cup of water, stir to combine, and bring the gravy to a simmer. Cook for 5 minutes.
Add 1 tsp of sugar and 200 gms of cubed paneer to the gravy. Mix gently. Then, add 4 tbsp of fresh cream and mix well.
Cook the curry for another 5 minutes. Finish by crushing 1 tsp of kasuri methi between your palms and sprinkling it over the curry. Mix well and serve hot.
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