Royal Shahi Paneer with Creamy Cashew Sauce

1.Soak the cashew nuts in water for at least 2 hours, then drain and blend them into a smooth paste with a little water. Set aside.

2.In a large pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.

3.Add the finely chopped onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

5.Add the tomato puree and cook until the oil starts to separate from the mixture, about 5-7 minutes.

6.Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.

7.Stir in the cashew paste and mix thoroughly. Cook for 5 minutes, adding a little water if the mixture is too thick.

8.Add the yogurt and heavy cream, stirring continuously to combine. Cook for another 5 minutes on low heat.

9.Add the cubed paneer to the sauce and gently mix to coat the paneer with the creamy sauce. Cook for an additional 5 minutes to heat the paneer through.

10.Sprinkle garam masala over the top and mix gently. Remove from heat and let it sit for a few minutes to allow the flavors to meld.

11.Garnish with fresh coriander leaves before serving.