METHOD TO PREPARE

Cut the paneer into triangles and soak them in warm, salted water while you prepare the gravy. This helps soften the paneer

Heat a saute pan over medium-high heat. Add oil and butter. When hot, add cardamom, cumin, cashews, almonds, and Kashmiri chili and sauté for 30 seconds. Add in the chopped onions, garlic, and ginger. Saute for 3–4 minutes till the onion is translucent.

Add in the tomatoes and ½ teaspoons of salt, and continue to cook it for another 3–4 minutes until the tomatoes are soft. Add 1.5 cups of water and simmer for 5 minutes. Remove it from the heat and let it cool.

When cool, transfer to a high-speed blender and blend to a smooth puree. You can also strain the mixture to make it velvety smooth; that’s what restaurants do.

Return the sauté pan to medium heat and add 1 tablespoon butter. Add a bay leaf. Next, pour in the blended onion-tomato mixture. Add in all the spice powders along with the salt (do not add garam masala and kasoori methi at this point). Sautee for 3–4 minutes till the gravy looks silky and the oil starts to separate.

Lower the heat and whisk in the yogurt; continue to whisk till the yogurt is well incorporated. Continue to cook for 3–4 minutes. Add water to see if the gravy is too thick—about a cup. 

Drain the paneer and add it to the gravy. Mix until the paneer is well coated in the gravy. Let it cook for 3–4 minutes. Add garam masala and turn off the heat. Crush kasoor methi in your hands and add it to the gravy. 

Garnish with fresh cream and serve with jeera rice or roti.