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Export 14 ingredients for grocery delivery
Step 1
In a pan, heat 1 tbsp oil. Add sliced onion, ginger and garlic. Cook, stirring occasionally until they begin to turn brown and somewhat soft, about 5 minutes.
Step 2
Add cashew nuts and fry for 30 seconds. Then, add tomatoes and cook until tomatoes are soft.
Step 3
Take it off the heat. Make a smooth puree in the blender once the mixture is cooled (you can remove the bay leaf and cinnamon before pureeing but I don't do it). Strain the puree through a sieve, pressing with spoon to get absolutely silky texture (you can use little water for pureeing and while straining)
Step 4
Heat 3 tablespoons of oil in a pan. Add turmeric powder, and red chili powder, and fry for few seconds.
Step 5
Then add the ground paste back into the pan along with salt and garam masala. Cook for 3-5 minutes or until masala starts releasing the oil. Use 1 cup water to rinse out the blender and add to the pan, bring to a boil.
Step 6
Add more water as required. The sauce should be thick enough to coat the back of a spoon when you're done.
Step 7
Once it comes to boil, add paneer pieces and gently fold in the gravy.
Step 8
Crush kasoori methi between the palms, stir and remove the dish from heat.
Step 9
Serve hot garnished with kasoori methi with your choice of flatbread.
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