Ingredients
250 g paneer, cubed
2 tbsp butter
1 tbsp oil
2 medium tomatoes, chopped
1 onion, chopped
10–12 cashews
1 tsp ginger-garlic paste
½ tsp turmeric
1 tsp Kashmiri red chilli powder
1 tsp coriander powder
½ tsp garam masala
½ tsp cumin
½ cup fresh cream
½ tsp kasuri methi
Salt to taste
½–1 cup water
Coriander for garnish
👩‍🍳 Method
Prepare the gravy: Heat 1 tbsp oil and 1 tbsp butter. Add onion, tomatoes and cashews. Cook for 5–7 minutes until soft.
Let it cool slightly, then blend into a smooth paste.
Heat the remaining butter in a pan. Add cumin and ginger-garlic paste. Sauté for 30 seconds.
Add the blended tomato-onion paste. Cook for 5–7 minutes.
Add turmeric, Kashmiri chilli powder, coriander powder and salt. Mix well.
Add water and simmer for 3–4 minutes.
Add paneer cubes and cook gently for 2–3 minutes.
Add cream, garam masala and crushed kasuri methi. Mix and cook on low heat for 1–2 minutes.
Garnish with coriander and a little cream.
🍽️ Serve hot with naan, roti, paratha or jeera rice.