Step 1

Soak cashews in half cup boiling hot water for 10 mins, cool down and blend with ¼ cup soaked water to a smooth puree.

Step 2

Heat ghee in a pan and add cumin seeds. When they begin to sizzle, add the onions and saute until deep golden, for 7 to 8 mins. Stir in the green chili, ginger & garlic. Saute for a minute.

Step 3

Add the tomatoes and salt. Saute until they break down and turn mushy. If you want, you may splash little water and cook covered.

Step 4

Stir in turmeric, red chili, coriander powder, ginger powder, garam masala and fennel powder. Move the sauteed masala to a side in the pan and add the fenugreek leaves. Saute on a medium heat for 4 to 5 mins, until aromatic.

Step 5

Pour the cashew puree and hot water. Mix well. Cook covered on a medium heat until thick & the leaves become tender.

Step 6

Add the paneer, cardamom powder and kasuri methi. Let the paneer heat through and turn off. Stir in the cream and taste test to adjust salt and garam masala. Add more cream if you want, to adjust the consistency. The curry turns very thick after cooling down.

Step 7

Garnish methi chaman with coriander leaves. Serve it hot with flatbreads or with plain basmati rice.