Step-by-Step Instructions

1. 1.Fry the Paneer

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

2. 2.Prepare Onion & Cashew Mixture

   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.

3. 3.Blend the Mixture

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

4. 4.Sauté Aromatics

   Heat 4 tablespoons of oil in a clean pan. Add ginger/garlic paste and split green chilies. Sauté for a short period 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 begins to separate.

6. 6.Add Spices

   Stir in coriander powder, garam masala powder, dried methi leaves, and salt. Mix well to combine all the spices with the gravy base.

7. 7.Add Cream and Simmer

   Add 1/2 cup of malai (fresh cream) to the gravy. Continue to cook, stirring occasionally, until the gravy starts bubbling and reaches your desired consistency.

8. 8.Combine Paneer with Gravy

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

9. 9.Garnish and Serve

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