Ingredients:
400 gms paneer cubes
1/2 onion roughly diced
1/2 tomato roughly diced
6-8 cashews substitute with watermelon/ pumpkin/sunflower seeds if you have an allergy
1 tsp red chilly powder
1/2 tsp turmeric
1 tbsp ginger garlic paste
2 tbsp butter
1 bay leaf
4 cloves
1″ cinnamon
1/2 tsp coriander powder
1/2 tsp garam masala
1/4 cup cream
2 tsp dried fenugreek leaves/kasuri methi
Oil
Salt

Method:

• Heat some oil in a pan & saute the paneer till golden. Keep aside to use later.
• In the same pan, on medium/low flame heat half the butter & saute the onions. Once soft add the ginger garlic paste. Note: the onions should cook till translucent & not brown.
• Saute till the raw ginger-garlic smell goes away & add the diced tomatoes.
• Once the tomatoes are soft add the cashews & fry together with some salt. Cool & grind to a fine paste in a blender/grinder.
• Now heat the remaining butter on low/medium heat & add the bay leaf, cinnamon & cloves. Saute till fragrant.
• Add in the red chilly powder & turmeric. Stir well making sure you don’t burn the spices.
• To this add the ground cashew paste & a cup of water. Let it simmer for 1-2 mins then add the coriander powder & garam masala. Add more salt at this point if needed as per taste.
• Stir in the fried paneer pieces & top with fresh cream & kasuri methi.
• Serve hot with roti or jeera rice.