Step-by-Step Instructions

1. 1.Prepare the Pan

   Heat a pan on medium flame.

2. 2.Add Oil and Butter

   Add 2 tablespoons of oil and 2 tablespoons of butter to the heated pan.

3. 3.Fry Paneer

   Once the oil and butter are medium hot, add the 250 gms paneer cubes. Fry them until they turn golden brown on all sides.

4. 4.Remove Paneer

   Once the paneer cubes are fried and golden brown, remove them from the pan and set aside.

5. 5.Sauté Whole Spices

   To the same pan, add the whole spices for tadka: 1 tsp cumin seeds, 2 green cardamoms, 3-4 cloves, 5-6 black peppercorns, and 2 bay leaves. Sauté for half a minute until fragrant.

6. 6.Add Ginger, Garlic, and Green Chillies

   Then add the finely chopped 1/2 inch ginger, 4 cloves garlic, and 2 roughly chopped green chillies. Sauté for a minute.

7. 7.Sauté Onions

   Add the 1 large grated onion to the pan. Sauté until it turns golden brown.

8. 8.Add Tomatoes and Dry Spices

   Now add the 1 medium grated tomato. Also add 1 tbsp Kashmiri red chilli powder, 1 tsp salt (or as per taste), 1/2 tsp turmeric powder, and 1 tsp coriander powder. Mix everything well.

9. 9.Cook Masala

   Sauté this mixture for 3-4 minutes, stirring continuously, until the oil separates from the masala.

10. 10.Add Cashew Powder

    When the oil separates, add the powdered 12-15 cashews. Sauté for 2 minutes.

11. 11.Add Water and Cream

    Now add 1/4 cup water. Then add 3 tbsp fresh cream. Mix well and cook for a minute on medium flame.

12. 12.Add Garam Masala and Milk

    Then add 1/2 tsp garam masala and 1 tsp kitchen king masala. Add 1/4 cup milk. Mix well and cook for a minute.

13. 13.Add Kasuri Methi

    Add 1 tbsp of roasted and crushed kasuri methi leaves to the gravy. Mix well.

14. 14.Combine Paneer and Simmer

    Finally, add the fried paneer pieces to the gravy. Mix gently and let this simmer for 2-3 minutes to allow the flavors to meld.

15. 15.Serve

    Serve hot with paratha, naan, or rice.