Ingredients
- 250g paneer (cubed)
- 2 tbsp oil or ghee
- 1 medium onion (chopped)
- 2 medium tomatoes (pureed)
- 10–12 cashews (soaked)
- 1 tbsp ginger-garlic paste
- 1 pinch hing (asafoetida)
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp Kitchen King Masala
- 1/2 tsp garam masala
- 2 tbsp fresh cream
- Salt to taste
- Water as needed
- Kasuri methi (optional)
Method
- Blend cashews with a little water to make smooth paste.
- Heat oil/ghee, add hing and sauté onions until soft.
- Add ginger-garlic paste and cook well.
- Add tomato puree and cook until oil separates.
- Add spices + Kitchen King Masala and mix.
- Add cashew paste and cook until gravy becomes creamy.
- Add paneer cubes and simmer for 4–5 minutes.
- Finish with cream and kasuri methi.
- Serve hot with naan or jeera rice.
