Paneer – 250g (cubed)

Onions – 2 medium (finely sliced)

Tomatoes – 2 medium (pureed)

Cashew nuts – 10-12 (soaked and ground to paste)

Fresh cream – ¼ cup

Yogurt – 2 tbsp (whisked)

Ginger-garlic paste – 1 tbsp

Green chilies – 2 (slit)

Ghee or oil – 3 tbsp

Bay leaf – 1

Cinnamon stick – 1 inch

Cloves – 3

Green cardamom – 3

Turmeric powder – ½ tsp

Red chili powder – 1 tsp

Garam masala – 1 tsp

Coriander powder – 1 tsp

Kasuri methi (dried fenugreek leaves) – 1 tsp

Salt – to taste

Fresh coriander leaves – for garnish

Fry paneer: Lightly shallow fry paneer cubes in a little ghee/oil until golden. Set aside.

Prepare the base: Heat ghee/oil in a pan. Add bay leaf, cinnamon, cloves, and cardamom. Sauté until fragrant.

Onions: Add sliced onions and cook on medium heat until golden brown.

Add ginger-garlic paste: Cook until raw smell disappears.

Tomato puree: Add tomato puree and cook until oil separates from the masala.

Spices: Add turmeric, red chili powder, coriander powder, and salt. Mix well.

Cashew paste: Add cashew nut paste and cook for 3-4 minutes on low heat.

Yogurt & cream: Lower the heat and add whisked yogurt slowly, stirring continuously to avoid curdling. Add fresh cream and mix well.

Simmer: Add fried paneer cubes and green chilies. Mix gently. Cover and simmer for 5-7 minutes.

Finish: Crush kasuri methi between your palms and sprinkle over the curry. Add garam masala and stir gently.

Garnish: Garnish with fresh coriander leaves.

Calories: 380 kcal

Protein: 15 g

Total Fat: 28 g

Saturated Fat: 15 g

Cholesterol: 55 mg

Carbohydrates: 12 g

Dietary Fiber: 2 g

Sugars: 5 g

Sodium: 600 mg

Calcium: 300 mg