Back to 4 servings curry 250 grams paneer, fresh and soft, cut into cubes 4 ripe tomatoes, medium, red and roughly chopped 12 raw cashews 1 onion, medium, sliced (optional; traditional versions omit it) 1 tbsp ginger-garlic paste 3 tbsp butter, unsalted, divided 1 tbsp oil, neutral, such as avocado or canola whole spices 1 bay leaf 1 small stick cinnamon 2 cloves, whole 1 green cardamom, whole spices 1 tbsp Kashmiri red chili powder, or 1/2 to 1 tsp for mild heat; paprika works too 1 tsp garam masala 0.5 tsp coriander powder 0.75 tsp salt, or to taste 1 tsp sugar, optional, to balance tomato acidity finishing 3 tbsp fresh cream, full-fat 1 tsp kasuri methi, dried fenugreek leaves, crushed between your palms gravy 1 cup water, plus more as needed garnish 1 tbsp cilantro, finely chopped, to garnish
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1 Step 1: Soak the paneer cubes in hot water for about 15 minutes to soften them, then drain.2 Step 2: Heat the oil and 1 tablespoon of the butter in a pan over medium heat. Add the bay leaf, cinnamon, cloves and cardamom and fry for about 30 seconds until fragrant.3 Step 3: Add the sliced onion, if using, and saute for 5 to 7 minutes until golden at the edges and the raw smell is gone. Add the ginger-garlic paste and cook for 30 seconds more.4 Step 4: Add the chopped tomatoes, cashews and 1 cup of water. Cover and simmer on medium heat for 12 to 15 minutes, stirring now and then, until the tomatoes are completely soft and broken down.5 Step 5: Remove the whole spices and let the mixture cool slightly. Blend until completely smooth, adding a splash of water if needed. Pass the puree through a fine sieve for a silky texture and set aside.6 Step 6: Wipe the pan, melt the remaining 2 tablespoons of butter over medium-low heat, then add the Kashmiri chili powder and stir for a few seconds to color the butter.7 Step 7: Pour in the puree and add the garam masala, coriander powder, salt and sugar if using. Simmer on medium-low heat for 8 to 10 minutes, stirring often, until the gravy thickens and butter begins to separate at the edges. Thin with a little water if it becomes too thick.8 Step 8: Lower the heat, stir in the cream without letting the gravy boil, then add the drained paneer cubes and simmer gently for 4 to 5 minutes until heated through and soft.9 Step 9: Turn off the heat. Crush the kasuri methi between your palms and stir it in. Adjust salt to taste, then rest for 5 minutes.10 Step 10: Transfer to a serving bowl, garnish with chopped coriander, and serve hot.getsaucepan.com/r/a0457eeb-986d-55f8-b3cd-724318e7bbb9
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