Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat 2 tbsp oil in a pan. Add 4-5 cloves of garlic and 1 inch ginger. Sauté for a few seconds.

2. 2.Cook Onions and Tomatoes

   Add 1/2 large (or 1 cup chopped) onion and sauté until it softens. Then, add 4 cubed tomatoes and 15-20 cashew nuts. Combine well. Cover and cook for 10 minutes until the tomatoes soften.

3. 3.Blend the Paste

   Allow the cooked mixture to cool down, then transfer it to a blender. Add 1/2 cup water and blend into a smooth paste. Keep aside.

4. 4.Prepare the Spice Base

   Heat 2 tbsp oil and 1 tbsp butter in the same pan. Add 2 bay leaves and 1/2 tsp cumin seeds. Sauté for a few seconds until they turn aromatic. Reduce heat to low and add 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1 tsp kasuri methi. Sauté at low heat until the spices turn aromatic.

5. 5.Simmer the Gravy

   Add the prepared onion tomato paste to the pan. Add a little water from the drained blender (to rinse out any remaining paste). Add 1 tsp salt. Combine everything well. Cover and cook for 5 minutes on medium heat. Mix well after cooking. If the gravy is too thick, add a little bit of water or milk and bring to a boil.

6. 6.Add Paneer and Final Seasoning

   Add 1 tsp gram masala and combine well. Add 350 gm cubed paneer and mix gently. Add 1/2 tsp sugar (optional). Cover and cook for 2-3 minutes on medium heat.

7. 7.Garnish and Serve

   Add 1 tbsp butter, 1-2 thin slit green chilies, 2 tbsp coriander leaves, and 1/2 tsp crushed kasuri methi. Pour 2 tbsp fresh cream. Adjust the salt as per taste. Switch off the stove and combine everything well. Transfer to a serving bowl. Enjoy with Roti, Naan, or Jeera rice.