Step 1

Soak paneer in warm water for 20 minutes.

Step 2

Grind cashews and water in a NutriBullet until smooth paste forms.

Step 3

Then add onion, ginger, garlic, green chiles, and cardamom.

Step 4

Blend until smooth paste forms.

Step 5

Heat a wok on medium heat. Use a nonstick preferably, I like Ballarini Granite. Once hot, add hing, turmeric powder, cinnamon stick, cloves, and cumin seeds. Saute for a minute.

Step 6

Pour the cashew onion paste. Saute on low-medium heat for 10 minutes. Season with salt.

Step 7

Stir often.

Step 8

Eventually you'll end up with this.. notice the color will darken slightly.

Step 9

Add tomato paste. Cook for a couple of minutes on low-medium heat.

Step 10

Add water. Gently stir until everything combines.

Step 11

Add milk SLOWLY. We want to temper the milk so add it SLOW to avoid curdling.

Step 12

Once all the ingredients are combined, add coriander powder and salt. Cook for a couple of minutes.

Step 13

Cube the paneer into small or large pieces of cubes or even triangles.

Step 14

Add the paneer to the sauce. Season with red chili powder. Stir. Cook for about 4-5 minutes on low-medium heat.

Step 15

Now add kasoori methi and a touch of garam masala.

Step 16

Stir well. Turn off the heat.

Step 17

Garnish with lots of fresh cilantro. Serve with garlic naan, roti, or rice.