Ingredients
Cashew Paste
- 18 to 20 cashews – whole
- ⅓ cup hot water – for soaking cashews
Tomato Puree
- 2 cups tomatoes – diced (approx. 300 grams or 4 to 5 medium-sized tomatoes), pureed
Ginger-Garlic Paste
- 1 inch ginger – peeled and roughly chopped
- 3 to 4 garlic cloves – peeled, small to medium-sized
Other Ingredients
- 2 tablespoons butter or 1 tablespoon oil plus 1 or 2 tablespoons butter
- 1 tej patta (Indian bay leaf) – optional
- ½ to 1 teaspoon Kashmiri chilli powder or deghi mirch, or ¼ to ½ teaspoon cayenne pepper or paprika
- 1.5 cups water or as needed
- 1 inch ginger – peeled and julienned (reserve a few for garnish)
- 1 or 2 green chilies – slit (reserve a few for garnish)
- 200 to 250 grams paneer (Indian cottage cheese) – cubed or diced
- 1 teaspoon dry fenugreek leaves (kasuri methi) – optional
- ½ to 1 teaspoon garam masala or tandoori masala
- 2 to 3 tablespoons light cream or half & half, or 1 to 2 tablespoons heavy cream – optional
- ¼ to 1 teaspoon sugar – optional, adjust to taste depending on tomato sourness
- Salt as required
For Garnish
- 1 to 2 tablespoons coriander leaves (cilantro), chopped – optional
- 1 inch ginger – peeled and julienned
- 1 tablespoon light cream or 1 tablespoon heavy cream – optional
- 1 to 2 teaspoons butter – optional
Instructions
- Prepare Cashew Paste: Soak 18 to 20 whole cashews in ⅓ cup hot water for 20 to 30 minutes. Once soft, blend them into a smooth paste and set aside.
- Make Ginger-Garlic Paste: Grind 1 inch peeled ginger and 3 to 4 garlic cloves into a fine paste. Set aside.
- Prepare Tomato Puree: Blend 2 cups diced tomatoes (300 grams) into a smooth puree and keep ready.
- Sauté Spices: Heat 2 tablespoons of butter or 1 tablespoon oil plus 1-2 tablespoons butter in a pan. Add 1 tej patta (bay leaf, if using) and sauté for a few seconds until aromatic.
- Cook Ginger-Garlic Paste: Add the ginger-garlic paste to the pan and sauté on medium heat for 1-2 minutes until the raw smell disappears.
- Add Tomato Puree and Spices: Pour in the tomato puree, sprinkle ½ to 1 teaspoon Kashmiri chilli powder or an alternative, and stir well. Cook this mixture for 6 to 8 minutes on medium heat until the oil starts to separate from the tomato masala.
- Add Water and Simmer: Pour in 1.5 cups of water (adjust quantity as needed) and bring the gravy to a gentle boil.
- Add Cashew Paste and Ginger-Chilies: Mix in the cashew paste, 1 inch julienned ginger, and 1-2 slit green chilies reserved for cooking. Stir to combine well.
- Incorporate Paneer Cubes: Gently add 200 to 250 grams paneer cubes into the simmering gravy. Stir carefully to coat the paneer with the sauce without breaking the cubes.
- Season the Curry: Add 1 teaspoon kasuri methi (dry fenugreek leaves), ½ to 1 teaspoon garam masala or tandoori masala, salt to taste, and optionally ¼ to 1 teaspoon sugar if the tomatoes are too tangy. Mix well.
- Finish with Cream: Stir in 2 to 3 tablespoons light cream or half & half, or 1 to 2 tablespoons heavy cream to enrich the gravy. Simmer for another 2-3 minutes on low heat to blend flavors.
- Garnish and Serve: Garnish the curry with chopped coriander leaves, julienned ginger, an optional drizzle of cream, and 1 to 2 teaspoons butter for extra richness. Serve hot with naan, roti, or steamed rice.
Notes
- You can substitute cashews with almonds, but cashews provide a creamier texture.
- Adjust chili powder to your preferred spice level; Kashmiri chili powder adds color without much heat.
- Paneer should be fresh and soft for best results.
- This recipe is easily made vegetarian and can be adapted to vegan by replacing butter and cream with plant-based alternatives.
- Kasuri methi adds an authentic flavor but is optional if unavailable.
- Add sugar only if the tomato puree is too sour; taste before adding.
- For extra richness, finish with a small dollop of butter just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
