Ingredients
1lbpaneer,cubed
3tbspcashews
1small onion,chopped
4garlic cloves
1ginger
2green chiles
½tspturmeric powder
¾tspgaram masala
½tspred chili powder
1cinnamon stick
2bay leaves
½tspshahi jeera
1tsppaprika
1tsphoney
4tbspbutter
1tspgrapeseed oil,optional
fresh cilantro,to garnish
1cuptomato puree
½cupheavy cream,or beaten sour cream
2tspkasuri methi,(dry fenugreek leaves)
salt,to taste
Preparation
In a flat bottom pan, heat 1 tablespoon of butter along with a teaspoon of oil. Add shah jeera to this and let it crackle. Now add chopped onions and sauté until translucent.
Then, add garlic cloves, ginger, green chilies and cashews to the onions and let sauté for a couple of more minutes.
At this time, add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes. Turn the gas off and let the mixture cool.
In a blender add the mixture and blend it well to make a puree/paste.
In the same pan as used before, add the remaining 3 tablespoons of of butter and heat. Once heated, add cinnamon stick and bay leaves to the pan.
Now add the pureed mixture from the blender and roast the mixture for a few minutes. Add all the spices and mix it well.
Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi, and heavy cream or sour cream.
Mix and let simmer for a couple of minutes. Set the gravy aside.
In a bowl of water, add the paneer cubes and soak for 5 mins.
Drain the water and dunk the softened paneer into the creamy gravy. Once the paneer is added to the gravy, stir for 2 to 3 minutes until well-combined.
Turn off the heat, cover the pan and let the gravy sit for 5 to 6 minutes.
Garnish with chopped cilantro, then serve with favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon. Enjoy!
