VegetarianMethod
- 1
Soak the paneer cubes in warm salted water for 10 minutes. This keeps them soft and spongy in the gravy. Soak the cashews in ¼ cup hot water at the same time.
- 2
Heat 1 tbsp butter and the oil in a heavy pan on medium heat. Add the bay leaf and cardamoms and let them sizzle for a few seconds.
- 3
Add the chopped onion and cook for 4–5 minutes until soft and light golden. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
- 4
Add the tomatoes and the soaked cashews with their water. Cover and cook for 8–10 minutes until the tomatoes are completely mushy.
- 5
Switch off the heat, remove the bay leaf and let the mixture cool slightly. Blend to a very smooth purée (strain it if you want a silky, restaurant-style gravy).
- 6
Return the pan to the heat with 1 tbsp butter. Pour in the purée and add Swastik Kashmiri Chilli Powder, Swastik Turmeric Powder, Swastik Coriander Powder and salt. Cook on low-medium heat, stirring often, for 6–8 minutes until the gravy thickens and butter starts to separate at the edges.
- 7
Add 2 tsp Swastik Paneer Masala and the sugar. Stir in ½–¾ cup water to get a pouring consistency and simmer for 3 minutes so the masala blends in fully.
- 8
Drain the paneer and add it to the gravy. Simmer gently for 3–4 minutes — do not boil hard or the paneer will turn chewy.
- 9
Crush the kasuri methi between your palms and sprinkle it in with ½ tsp Swastik Garam Masala. Stir in the cream and the remaining butter, then switch off the heat.
- 10
Rest the curry for 5 minutes so the flavours settle. Garnish with coriander and a swirl of cream, and serve hot with butter naan, tandoori roti or jeera rice.
- #paneer
- #curry
- #party
