Step 1

Press Saute add oil in the pot. When the oil is hot, add onions to the pot and fry till they turn golden in color. Then add tomatoes (fresh + diced), Cashews/Almonds or Cashew Paste, 4 cardamoms, and cloves to it. (Note: You can also add Cashew or Almond Paste or can also add Almond Flour when making the curry, this will give creamier texture to the curry).

Step 2

Close lid and pressure cook for 5 minutes with the vent in the sealing position. NPR (No Pressure Release) for 5 minutes & then Quick Release.

Step 3

When the valve goes down and steam is released, open lid. Press Saute and add Ginger-Garlic Paste and cook for 1 minute. Grind smoothly using an Immersion Blender.

Step 4

Then add all the spices (Garam Masala powder & Red Chili Powder) and cook for another 1-2 minutes.

Step 5

Add cream & water as per your desired consistency. When it comes to boil, add Paneer cubes and Kasuri Methi and cook for another 1 minute.

Step 6

Just before serving, add fennel seeds powder and mix it.

Step 7

Add oil in a skillet and turn on the stove. Add onions, cloves, cardamom, and cashew/almonds in the skillet and fry until the onion starts to change the color. (Note: You can also add Cashew or Almond Paste or can also add Almond Flour when making the curry, this will give creamier texture to the curry).

Step 8

Add tomatoes (fresh + diced) and continue to cook until tomatoes turn mushy. Grind them using an Immersion Blender or any regular grinder until smooth.

Step 9

Add oil in the skillet and add Bay Leaf & Cinnamon. Add the onion-tomato masala and cook at medium-low setting until oil starts to separate.

Step 10

Add all the spices and cook for another 2-3 minutes and keep stirring. Add 1 cup of water and boil at medium heat. Once it comes to boil, continue to cook at medium-low till you get desired consistency.

Step 11

Add cream, salt, paneer, and cook for 1 more minute. Before serving, sprinkle Fennel Seeds Powder and enjoy them with Rice or Naan.