Ingredients:

Instructions:

  1. Soak cashews in hot water for at least 20 minutes; drain thoroughly.
  2. In a saucepan, heat butter/oil. Add onion, tomatoes, ginger, and garlic. Sauté until onions are translucent and tomatoes soften (about 8 minutes).
  3. Add 1/4 cup of water and simmer gently, covered, until vegetables are very soft (about 10 minutes). Cool slightly.
  4. Blend the cooked vegetables and soaked cashews in a blender until completely smooth, adding a splash of water if needed to assist the blades.
  5. Crucially, press the blended mixture through a fine-mesh sieve into a bowl to remove any fibrous bits. Set aside the smooth puree.
  6. Wipe out the saucepan. Heat the remaining butter/oil over medium heat. Add bay leaf, crushed cardamom, and cinnamon stick. Sauté for 30 seconds until fragrant.
  7. Reduce heat to low. Stir in the dry spices (Turmeric, Chilli Powder, Coriander, Cumin). Cook for just 30 seconds, stirring constantly.
  8. Pour the strained gravy puree into the pan. Stir well to combine with the spices. Add sugar and salt.
  9. Bring the mixture to a gentle simmer. Cook for 10 minutes, stirring occasionally, allowing the raw taste to cook out.
  10. Stir in the water/stock to achieve your preferred gravy consistency. Simmer for 5 minutes.
  11. Gently add the paneer cubes. Do not stir vigorously; gently fold.
  12. Stir in the heavy cream, Garam Masala, and crushed Kasoori Methi. Heat through gently for 2-3 minutes; do not allow the mixture to boil.
  13. Taste and adjust seasoning as needed. Serve hot, garnished generously with fresh cilantro.