Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter (salted or unsalted)
  • 1/2 teaspoon cumin seeds
  • 1 inch piece of cinnamon stick
  • 2 whole green cardamoms
  • 1 cup chopped onions
  • 2 teaspoons ginger garlic paste
  • 2 teaspoons chopped green chilies
  • 1 cup chopped tomatoes
  • 8-10 cashew nuts (soaked in hot water for 10 minutes)
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 2 teaspoons Kashmiri red chili powder
  • 1/2 teaspoon salt (or to taste)
  • 300 grams paneer (cut into small cubes, soaked in hot water for 10 minutes)
  • 100 grams grated paneer
  • 300 milliliters milk
  • 1 teaspoon honey
  • 1/4 cup heavy cream
  • 2 teaspoons lime juice
  • 2 tablespoons Kasuri methi

Instruction

  • Heat vegetable oil and butter in a pan over medium-high heat.
  • Once the oil is hot, add cumin seeds, cinnamon stick, and green cardamoms and let them crackle for 4-5 seconds.
  • Add onions and fry until they turn translucent (5-6 minutes), stirring frequently.
  • Now add ginger garlic paste and fry till onions turn golden brown (5-6 minutes), stirring frequently.
  • Now add green chilies, tomatoes, and cashew nuts and fry for 2-3 minutes.
  • Remove the pan from heat and let the tomato mixture cool completely.
  • Add the cooled mixture to the jar of a blender along with ½ cup water and blend to make a smooth paste. Scrap the sides of the blender a few times.
  • Add the smooth paste to the same pan and heat on medium heat.
  • Now add coriander powder, turmeric powder, garam masala powder, Kashmiri red chili powder, and salt, and fry the masala for 3-4 minutes.
  • Add 2-3 tablespoons of water if the masala is burning.
  • Stir in paneer cubes, grated paneer, and milk and cook for 2-3 minutes.
  • Add honey, heavy cream, lime juice, and Kasuri methi and mix well. Cook for a minute.
  • If the curry is too thick for your liking, then thin it down with some warm water.
  • Check for salt and add more if required.
  • Serve hot with Paratha or Naan.