Ingredients:

• 200 g – Paneer
• 75 g – Cashew nuts
• 50 g – Poppy Seeds (khus khus)
• 100 ml – Butter
• 100 ml – fresh Cream
• 100 g – chopped Onion
• 2 – tomato, chopped
• 2 tsp – Jeera
• 2 tsp – chilli powder
• 2 tsp – coriander powder
• 1 tsp – Turmeric powder
• 1 tsp – Sugar
• Salt – to taste
• Oil – as required
• 2 tsp – kasoori methi, roasted and crushed
• 100 g – Coriander leaves

Method:

1. Fry paneer in oil and drain onto an absorbent paper (optional, as paneer can also be used as is, without frying).
2. Heat butter in a pan and splutter the jeera. Saute, the onions and tomatoes, till brown in colour.
3. Add cashew nuts, poppy seeds and saute, for a while.
4. Add chilli powder, coriander powder, turmeric powder and fry for a minute. Switch off the heat and let it cool.
5. Grind the mixture into a fine paste. Transfer back into the pan and let it boil.
6. Add cream, salt and sugar. Once the mixture starts to bubble, add the crushed kasoori methi and stir well.
7. Add the paneer pieces and let it cook, on low heat, for a minute or two.
8. Switch off the heat and transfer to a serving dish.
9. Garnish with chopped coriander. This gravy goes well with all kinds of Indian breads.
10. Recipe Courtesy: Mareena’s Recipe Collections