METHOD TO PREPARE

In a large bowl, combine mustard oil, turmeric, red chili powder, and salt. Add the paneer cubes and toss until well coated with the spices.

In another bowl, whisk together the Nanak Dahi, turmeric, red chili powder, coriander powder, ginger-garlic paste, and cashew paste. Set aside. Alternatively, blend the yogurt with the soaked cashews and spices to create a smooth paste.

Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated paneer cubes and cook until golden, about 5-7 minutes, stirring occasionally.

Remove the paneer from the pan. 

Add the remaining tablespoon of oil to the same pan. Once hot, add kalonji and the lightly crushed black cardamom pod.

Reduce the heat and gradually stir in the yogurt-cashew mixture. Add the sliced green chili. Continue stirring until the mixture comes to a simmer.

Cook until the mixture reduces and the oil begins to separate about 15-20 minutes. Then, add 1 to 1½ cups of water and bring it to a simmer again. The gravy will thicken as it cools.

Return the paneer cubes to the pan and let it simmer in the yogurt gravy for a few more minutes.

Finish with a pinch of garam masala, dried mint, and kasoori methi. Remove from heat and garnish with chopped cilantro. Serve hot with rice or roti.