Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter (salted or unsalted, divided)
  • 1 tablespoon vegetable oil
  • 2 to 3 cloves
  • 1 whole black cardamom
  • 2 to 3 whole green cardamoms
  • 1/4 cup chopped onions
  • 1 cup chopped tomatoes
  • 1 inch piece of fresh ginger (chopped)
  • 5 to 6 garlic cloves (peeled and chopped)
  • 2 green chili peppers (slit into half)
  • 20 to 25 whole cashew nuts
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons Kashmiri red chili powder
  • 1/4 cup tomato puree (or 2 tbsp tomato paste)
  • 2 tablespoons tomato ketchup
  • salt to taste
  • 1 pound paneer (500 g, cut into cubes)
  • 1/2 teaspoon garam masala powder
  • 1/4 cup heavy cream
  • 2 teaspoons honey
  • 2 tablespoons Kasuri methi

Instruction

  • Heat 1 tablespoon butter and vegetable oil in a large skillet over medium-high heat.
  • Once the butter is hot, add cloves, black cardamom, and green cardamoms and fry for 3-4 seconds.
  • Add onions and saute for 2-3 minutes or until they turn translucent.
  • Add tomatoes, ginger, garlic and green chili peppers and cook for 2-3 minutes until the tomatoes are mushy. Keep stirring frequently.
  • Now add cashew nuts to the skillet and cook for another minute. Remove the skillet from heat and let the mixture cool completely.
  • Transfer the cooled mixture to a blender along with ¼ cup water and blend to make a smooth paste.
  • Heat the remaining 3 tablespoon butter in the same skillet over medium heat.
  • Add the ground paste to the skillet. Add coriander powder, turmeric powder, Kashmiri red chili powder, tomato puree, tomato ketchup, and salt and stir until combined.
  • Add paneer cubes to the skillet and stir to coat the cubes with the gravy. Cook for 3-4 minutes.
  • Add some water if the gravy is too thick. Add garam masala spice mix, heavy cream, honey, and Kasuri methi. Cook for another minute.
  • Transfer the curry to the serving bowl. Garnish with heavy cream swirls and serve hot.