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• In a pan heat 2 tbsp oil + 1 tbsp butter.
• Now, add the cumin seeds, bay leaf, cardamom, peppercorn, cinnamon and dried red chillies.
• Sauté until aromatic, 30–45 seconds. Don’t let the chillies burn.
• Add the onions, tomatoes, ginger, garlic, cashews and a little salt.
• Sauté for 2–3 minutes, then add ½–¾ cup water.
• Simmer until the tomatoes are mushy (8–10 mins).
• Discard bay leaf and cinnamon stick. Let cool and blend to a smooth purée. Sieve if needed. Set aside.
• Mix yoghurt with red chilli powder, turmeric, garam masala and salt.
• In another pan heat 2 tbsp oil + 1 tbsp butter.

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• Lower the heat to low and slowly stir this into the pan. Stir constantly so it doesn’t curdle.
• Cook for 2 minutes.
• Add Purée & Simmer:
• Add the blended gravy to the pan. Stir well to combine.
• Cook for 6–8 minutes on medium heat, until it thickens slightly and oil begins to separate.
• Add crushed kasuri methi and sugar. Mix well.

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• Finally add a splash of water as needed for consistency. Simmer 2–3 minutes.
• Cut Paneer into triangle
• Drizzle with room temperature fresh cream.
• Carefully slide in the triangle pieces of the paneer. Cook, covered, for 2 minutes over low heat. Add cilantro and serve !