Step 1

In a frypan or saucepan, add the onion, tomato, garlic, ginger, fresh red chilli, cashewnuts and whole spices. Pour one and a half cups water and set on medium heat. When the water starts boiling, lower the heat and simmer for 10-12 minutes or until the vegetables soften. Take the frypan off the hob and let it cool down.

Step 2

Discard the whole spices. Put the rest of the content of the frypan in a blender and whiz to get a smooth puree.

Step 3

Heat the oil in a pan and add the puree prepared above. Add turmeric, salt and half a cup water. Cook for 8-10 minutes on low heat. Cover with a lid as the masala is going to splatter.

Step 4

Add paneer and mix well. Cook for 5 minutes, then swirl the cream on top.

Step 5

In a frypan or saucepan, add the onion, garlic, ginger, fresh red chilli, cashewnuts and whole spices. Pour one and a half cups water and set on medium heat. When the water starts boiling, lower the heat and simmer for 10-12 minutes or until vegetables soften. Take the frypan off the hob and let it cool down.

Step 6

Discard the whole spices. Put the rest of the content of the frypan in a blender and whiz to get a smooth puree.

Step 7

Heat the oil in a pan and add the puree prepared above. Add the yogurt, salt and half a cup water. Cook for 8-10 minutes on low heat. Cover with a lid as the masala is going to splatter.

Step 8

Add paneer, saffron and cream and mix well. Cook for 5 minutes, then switch off the heat.