Instructions

1. ⁠*200 grams of Paneer*: First, sauté it in 2-3 tablespoons of oil. Season with 1/3 teaspoon of salt, 1/3 teaspoon of turmeric, and 1/3 teaspoon of red chili powder. Roast until a beautifully browned crust forms.
2. In the same pan, add a few cloves, cardamom pods, and a bay leaf along with 1/2 teaspoon of cumin seeds. Let them crackle before adding 1 inch of ginger and 8-9 cloves of garlic. Sauté for 1 minute, then introduce 2 finely chopped onions.
3. *Sauté for about 5 minutes.* Next, add the puree of 2 tomatoes and let it cook for 5-7 minutes until it thickens.
4. Incorporate 8-9 cashews and allow it to cook until the desired texture is achieved.
5. *Set aside and let it cool.*
6. In your favorite BlendJet, add some water and continue with the cooled mixture. Blend until it transforms into a smooth puree.
7. In a pan, heat some butter and oil, then add a bay leaf. Transfer the smooth puree into the pan and cook for 4-5 minutes.
8. *Cook until the oil begins to separate.* Next, add 1/2 teaspoon of roasted cumin powder, 1/3 teaspoon of roasted kasoori methi, and 1/2 teaspoon of garam masala.
9. Once the oil bubbles up, gently fold in the roasted paneer. Cook for 2 minutes, then add 1/2 cup of hot water. Allow it to simmer for 1 minute before adding slices of tomato, capsicum, onion, and a sprinkle of amchoor powder.
10. *Cook for an additional 2 minutes, then finish with fresh coriander leaves.*
11. Enjoy!