Paneer Pasanda

Instructions

1. In a bowl, marinate the paneer slices with yogurt, turmeric powder, and salt. Let it sit for about 20 minutes.

2. Heat ghee or oil in a pan over medium heat. Fry the marinated paneer slices until lightly golden brown. Remove and set aside.

3. In the same pan, add more ghee or oil if needed. Add cumin seeds and let them splutter.

4. Add the finely sliced onions and sauté until they turn golden brown.

5. Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.

6. Add the tomato puree and cook until the oil starts to separate from the mixture.

7. Meanwhile, grind the cashew nuts into a fine paste.

8. Once the tomatoes are cooked, add the cashew paste, red chili powder, coriander powder, and garam masala. Mix well and cook for a few minutes.

9. Slowly add heavy cream while stirring continuously to avoid curdling.

10. Gently place the fried paneer slices into the gravy. Simmer for a few minutes on low heat to let the flavors meld together.

11. Adjust the consistency of the gravy by adding water if needed. Let it simmer for a few more minutes.

12. Garnish with fresh cilantro leaves before serving.