Ingredients:

  • 14 oz (400g) Paneer (Cottage Cheese), cubed
  • 1/2 cup (60g) Raw Cashews, soaked for 20 minutes
  • 2 Tbsp (30g) Unsalted Butter or Ghee
  • 1 large Yellow Onion, finely chopped
  • 1 inch piece Fresh Ginger, peeled and chopped
  • 4 medium Garlic Cloves, peeled
  • 4 large Ripe Roma Tomatoes, roughly chopped
  • 4 Green Cardamom Pods, lightly crushed
  • 1 small Bay Leaf
  • 1 inch piece Cinnamon Stick
  • 1 tsp Kashmiri Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1 tsp Salt (or to taste)
  • 1 tsp Sugar
  • 1/2 cup (120ml) Heavy Cream (Double Cream)
  • 1 tsp Dried Fenugreek Leaves (Kasoori Methi), crushed
  • Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Place cashews in a bowl, cover with hot water, and set aside to soak for at least 20 minutes. If frying paneer, lightly pan-fry the cubes until pale gold and set aside.
  2. In a large, heavy-bottomed pot, melt the butter or ghee over medium heat. Add the cardamom pods, bay leaf, and cinnamon stick. Sauté for 30 seconds until fragrant.
  3. Add the chopped onions and cook until softened and translucent (about 6-8 minutes). Stir in the ginger and garlic and cook for another minute until fragrant.
  4. Stir in the chopped tomatoes, Kashmiri chilli powder, turmeric, coriander powder, salt, and sugar. Cook until the tomatoes break down completely into a thick paste, stirring frequently (about 8-10 minutes).
  5. Drain the soaked cashews. Transfer the entire cooked mixture (including whole spices) to a high-speed blender. Add 1/2 cup of water and blend until the mixture is completely smooth.
  6. Place a fine-mesh sieve over the clean pot. Pour the blended mixture through the sieve, pressing firmly with a spatula to extract all the smooth pulp. Discard any remaining solids.
  7. Return the strained gravy to the pot over low heat. Add about 1/2 cup more water to reach the desired consistency. Bring to a gentle simmer.
  8. Stir in the cubed paneer, garam masala, and the crushed Kasoori Methi. Allow the curry to simmer gently for 5 minutes so the paneer absorbs the flavour.
  9. Remove the pot from the heat. Gently stir in the heavy cream. Do not boil the curry after adding the cream to prevent splitting.
  10. Taste and adjust salt if needed. Garnish generously with fresh cilantro and serve hot with Naan or Roti.