Ingredients:

• Paneer cute into cubes
• Onions (diced)
• Tomatoes (diced)
• Cashew nuts
• Cinnamon
• Cardamom
• Ginger and garlic paste
• Peppercorns
• Cumin
• Turmeric powder
• Red chili powder
• Coriander powder
• Garam Masala
• Kasuri Methi
• Green chilies (slit into halves)
• Ginger (julienne)
• Heavy whipping cream / fresh cream
• Coriander
• Butter
• Olive oil

Directions:

• In a pan add some olive oil and bring it up to heat and add the cumin, peppercorns, cardamom, cinnamon and cook it for a couple of minutes.
• Add the onions and cook for 7-8 minutes or till translucent.
• Add the ginger garlic paste and let it cook for a minute or two till it gets its raw smell out. And then add the cashew nuts and tomatoes.
• Add some water to cook the tomatoes faster (and also if you’re not using a non-stick pan avoids the food from sticking to the base and burning). Once the tomatoes are mushy add turmeric powder, coriander powder, chili powder.
• Add the whole thing into a blender (if are using a blender let the mixture cool before blending it, if you’re using a hand blender you can leave the gravy to cool after the next step) and blend it very fine.
• Using a sieve pass the blended mixture and strain the gravy. (I couldn’t find my big strainer and ended up using the tea strainer; don’t do that mistake! :P).
• In another pan, add butter and let it melt then add the green chilies and the ginger. Let it cook for 2 minutes and then add the paneer. Shallow fry the paneer and then add the gravy into the pan.
• Add cream, garam masala and kasuri methi into the gravy and mix it well.
• To serve add some freshly chopped cilantro and drizzle some of the fresh cream over the top.