Paneer in Creamy Tomato-Cashew Sauce

Dravya · What goes in

• Paneer250g

  Cubed — fresh, not frozen

• Tomatoes3 medium

  Blanched and pureed

• Cashews15–20

  Soaked 1 hour, blended to paste

• Ghee2 tbsp
• Cumin seeds1 tsp
• Fresh ginger-garlic paste1 tbsp
• Turmeric1/2 tsp
• Coriander powder1 tsp
• Garam masala1/2 tsp

  Added at end

• Fresh cream2 tbsp
• Kasuri methi1 tsp

  Dried fenugreek leaves — crushed

• Rock saltTo taste
• Fresh corianderFor garnish

Vidhi · Method

1. 1

   Soak cashews in warm water for 1 hour, then blend to a smooth paste with a little water.

2. 2

   Heat 1 tbsp ghee in a pan. Lightly pan-fry paneer cubes until golden on edges. Set aside.

3. 3

   In the same pan, heat remaining ghee. Add cumin seeds and let them crackle.

4. 4

   Add ginger-garlic paste, sauté for 1 minute until raw smell disappears.

5. 5

   Add tomato puree, turmeric, and coriander powder. Cook on medium heat for 8–10 minutes until oil separates.

6. 6

   Stir in cashew paste. Cook for 5 minutes, adding water to reach desired gravy consistency.

7. 7

   Add pan-fried paneer, rock salt, and cream. Simmer gently for 3–4 minutes.

8. 8

   Crush kasuri methi and sprinkle in along with garam masala. Stir once.

9. 9

   Garnish with fresh coriander. Serve warm with basmati rice or fresh rotis.