Ingredients:

  • 14 oz (400g) block Paneer (firm Indian cottage cheese), cut into 1-inch cubes
  • 2 Tbsp Ghee or Neutral Oil
  • 1/2 cup (60g) Raw Cashews
  • 1 large Yellow Onion, roughly chopped
  • 4 large Roma Tomatoes, roughly chopped
  • 4 Garlic cloves
  • 1 inch piece Fresh Ginger, roughly chopped
  • 1/2 cup Water
  • 1 Bay Leaf
  • 4 Green Cardamom Pods, lightly crushed
  • 1 (2-inch piece) Cinnamon Stick
  • 1 tsp Salt (or to taste)
  • 1/4 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Garam Masala
  • 1 - 2 tsp Granulated Sugar or Honey
  • 1 Tbsp Unsalted Butter
  • 1/2 cup Heavy Cream (35% fat)
  • 1 tsp Kasuri Methi (dried fenugreek leaves)
  • 2 Tbsp Fresh Cilantro, chopped (for garnish)

Instructions:

  1. Soak cashews in a bowl covered with boiling water for 20 minutes, then drain.
  2. Lightly pan-fry paneer cubes in 2 Tbsp ghee or oil until pale gold on all sides. Remove and set aside.
  3. In a large pot, melt 1 tablespoon of butter/ghee over medium heat. Add whole spices (bay leaf, cardamom, cinnamon) and sauté for 30 seconds until fragrant.
  4. Add chopped onion, garlic, and ginger. Sauté until the onions are soft and translucent (about 6-8 minutes).
  5. Add chopped tomatoes, drained cashews, salt, turmeric, and chilli powder. Stir well. Add 1/2 cup water, cover, and simmer gently for 15 minutes until tomatoes are very soft. Remove bay leaf and cinnamon stick.
  6. Transfer the cooled mixture to a high-speed blender and blend until completely smooth.
  7. Pass the blended purée through a fine-mesh sieve back into the clean pot, using a spatula to push the liquid through to guarantee a velvety finish.
  8. Place the strained gravy over medium-low heat. Stir in the sugar/honey and simmer gently for 5 minutes.
  9. Stir in the heavy cream and the remaining 1 tablespoon of butter. Heat gently until just warmed through; do not boil.
  10. Gently fold in the seared paneer cubes, Garam Masala, and crushed Kasuri Methi. Simmer for 2-3 minutes.
  11. Garnish generously with fresh cilantro and serve hot with naan or rice.