Creamy Shahi Paneer

1Heat oil in a pan and add cumin seeds (1 tsp). Once they splutter, add chopped onions (2) and sauté until golden brown.

2Add ginger-garlic paste (1 tsp) and sauté for a minute. Then, add the pureed tomatoes (2) and cook until the oil separates from the masala.

3In a blender, grind cashew nuts (½ cup) with a little water to form a smooth paste. Add this paste to the pan and mix well.

4Add turmeric powder (1 tsp), red chili powder (1 tsp), coriander powder (1 tsp), and garam masala (1 tsp). Cook for a few minutes until the masala is fragrant.

5Whisk the yogurt (½ cup) until smooth and add it to the pan. Stir continuously to avoid curdling.

6Add cream (½ cup) and kasuri methi (½ tsp) to the pan. Mix well and let it simmer for a few minutes.

7Gently add the paneer cubes (500 g) and simmer for another 5-7 minutes until the paneer absorbs the flavors of the gravy.

8Garnish with fresh coriander leaves and serve hot with naan or rice.