Step 1: Marinate Paneer

In a bowl, combine 250 grams cubed paneer with 1 tsp ginger-garlic paste, 1/2 tsp red chili powder, 1/4 tsp turmeric powder, and 1/4 tsp salt. Mix gently to coat all the paneer cubes. Set aside to marinate for 15 minutes.

Step 2: Lightly Fry Paneer

Heat 1 tbsp oil in a non-stick pan over medium heat. Add the marinated paneer cubes and lightly pan-fry for 2-3 minutes, turning occasionally, until they turn light golden on all sides. Be careful not to overcook, as it can make the paneer tough. Remove the paneer and set aside.

Step 3: Prepare Gravy Base - Sauté Onions

In the same pan, add 1 tbsp oil and 1 tbsp butter. Once the butter melts, add 1 large chopped onion. Sauté for 5-7 minutes over medium heat until the onions become translucent and lightly golden brown.

Step 4: Add Aromatics and Tomatoes

Add 1 tbsp ginger-garlic paste and 2 slit green chilies to the pan. Sauté for 1 minute until fragrant. Then, add 3 large pureed tomatoes and the 10-12 soaked cashew nuts. Mix well and cook for 8-10 minutes, stirring occasionally, until the tomatoes soften, the mixture thickens slightly, and the raw smell disappears.

Step 5: Cool and Blend Gravy

Remove the cooked mixture from heat and let it cool down for 5 minutes. Transfer the mixture to a blender and blend into a very smooth paste. Add a little water (about 1/4 cup) if needed to achieve a smooth consistency.

Step 6: Cook the Gravy

In the same pan, add the remaining 1 tbsp butter. Pour the blended gravy paste into the pan. Add 1 tsp cumin powder, 1.5 tsp coriander powder, 1 tsp red chili powder, and 1/2 tsp turmeric powder. Mix well and cook on medium-low heat for 10-12 minutes, stirring frequently, until the oil starts to separate from the sides of the pan, indicating the gravy is well cooked.

Step 7: Simmer with Paneer

Add 1 cup of water (or more/less for desired consistency) and salt to taste. Bring the gravy to a gentle simmer. Add the lightly fried paneer cubes. Cover the pan and cook for 5 minutes, allowing the paneer to absorb the rich flavors of the gravy.

Step 8: Finish the Dish

Stir in 1 tsp garam masala, 1 tsp crushed kasoori methi, 1 tsp sugar (if using), and 1/4 cup fresh cream. Mix gently and cook for another 2 minutes without bringing it to a rolling boil. Garnish with 2 tbsp fresh chopped coriander before serving hot.

• Marinate paneer for at least 15-20 minutes to infuse more flavor.

• Adjust the amount of red chili powder and green chilies according to your spice preference.

• For an extra smooth gravy, strain the blended mixture through a fine-mesh sieve before cooking.

• Always cook the gravy on medium-low heat after adding spices to prevent burning and allow flavors to meld.

• Replace paneer with tofu for a vegan option (ensure to use plant-based cream and butter).

• Add a handful of blanched almonds along with cashews for a richer texture and flavor.

• For a smoky flavor, char the tomatoes slightly before pureeing them.