Step-by-Step Instructions

1. 1.Fry Paneer

   Heat 1 tablespoon of oil in a pan. Add the sliced paneer and fry until golden brown on all sides. Once fried, remove the paneer from the pan and set it aside.

2. 2.Prepare Onion & Cashew Base

   In the same pan, add the cubed onions, cashews, cumin seeds, whole black peppercorns, and 1/2 cup of water. Cook this mixture until the onions and cashews soften, stirring occasionally. This should take a few minutes.

3. 3.Blend the Mixture

   Remove the pan from heat and let the onion and cashew mixture cool down. Once cooled, transfer the mixture to a blender and blend until it forms a smooth paste. Add 1-2 tablespoons of water if the paste is too thick.

4. 4.Sauté Aromatics

   Heat 4 tablespoons of oil in the pan. Add ginger/garlic paste and split green chilies. Sauté for about 1 minute until fragrant.

5. 5.Cook the Gravy Base

   Add the blended onion and cashew mixture to the pan. Cook for 2-3 minutes, stirring continuously, until the mixture thickens slightly and the oil starts to separate from the sides.

6. 6.Add Spices and Cream

   Stir in coriander powder, garam masala powder, dried methi leaves, and salt. Mix well to combine all the spices with the gravy. Then, add 1/2 cup of malai (fresh cream) and cook until the gravy starts bubbling.

7. 7.Combine Paneer and Gravy

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

8. 8.Garnish and Serve

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