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.