Creamy Paneer and Phulmakhan Gravy

1.Heat oil in a pan and add cumin seeds. Let them splutter.

2.Add finely chopped onions and sauté until golden brown.

3.Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

4.Add the pureed tomato and cook until the oil separates from the masala.

5.In a blender, grind cashew nuts with a little water to form a smooth paste.

6.Add the cashew paste to the pan and mix well.

7.Add coriander powder, turmeric powder, red chili powder, and salt to taste. Cook for a few minutes.

8.Add cream and mix until well combined.

9.Add phulmakhan and paneer cubes. Stir gently to coat them with the gravy.

10.Sprinkle garam masala and simmer for a few minutes until the flavors blend.

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