Creamy Paneer Curry

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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