Paneer Gravy

Marinating the Paneer In a bowl, mix together all the ingredients for marination. Add the paneer cubes and coat them well with the marinade. Let it marinate for at least 30 minutes.

Frying the Paneer Heat 2 tablespoons of oil in a pan. Add the marinated paneer cubes and fry them until golden brown. Remove the paneer cubes from the pan and set them aside.

Tempering In the same pan, heat 1 tablespoon of oil. Add the cumin seeds and bay leaf. Saute for a minute until aromatic.

Sauteing the Onions Add the finely chopped onions to the pan and saute until they turn golden brown.

Adding Ginger-Garlic Paste Add the ginger-garlic paste to the pan and saute for a minute until the raw smell disappears.

Adding Tomato Puree Add the pureed tomatoes to the pan. Cook for 2-3 minutes until the oil separates.

Preparing Cashew Nut Paste In a blender, grind the soaked cashew nuts with milk until smooth.

Adding Cashew Nut Paste Add the cashew nut paste to the pan and mix well.

Adding Spices Add the turmeric powder, red chili powder, coriander powder, garam masala, and cumin powder. Mix well and cook for a minute.

Simmering the Gravy Add salt and water as required. Bring the gravy to a boil and simmer for 5 minutes.

Adding Paneer Cubes Add the fried paneer cubes to the gravy. Mix well and cook for 2-3 minutes.

Adding Fresh Cream Add fresh cream and mix well. Cook for another minute.

Garnishing Garnish with fresh coriander leaves.

Serving Suggestions Serve the delicious paneer gravy hot with steamed rice or naan.