Ingredients

• The Rich Paste: Cashews (Kaju), Almonds (Badam), Dried Coconut (Kobbari), Poppy Seeds (Ghasagasalu/Puppy seeds).
• Main: Paneer (cubed).
• Base: Onion, Tomato, Ginger-Garlic Paste, Fresh Coriander (Kothimira).
• Fats: Butter and Oil.
• Spices: Cumin Seeds (Jilakara), Turmeric (Pasupu), Red Chili Powder (Karam), Salt (Uppu), Coriander Powder (Danyala Podi), Garam Masala.
• Finishing: Fresh Cream, Kasuri Methi (Dried Fenugreek Leaves).

Preparation

1. Nutty Paste: Grind the cashews, almonds, dried coconut, and poppy seeds into a very smooth paste using a little water. Set aside.
2. Paneer: Lightly fry the paneer cubes in a little butter or oil until they are slightly golden (goichina paneer). Remove and keep aside.
3. Tomato-Onion Base: In the same pan, add oil/butter, cumin seeds, onions, ginger-garlic paste, coriander, turmeric, tomatoes, chili powder, and salt.
4. Cook & Cool: Close the lid and cook until the tomatoes are soft. Add the masala and coriander powder. Turn off the heat and let this mixture cool down.
5. The Final Grind: Grind the cooled tomato-onion mixture into a smooth puree.

Instructions

1. The Final Sauté: Heat a fresh pan and add butter.
2. Combine: Pour in the ground tomato-onion puree and the nutty (kaju-badam) paste. Mix everything well.
3. Simmer: Add a little water if the gravy is too thick. Stir in the fresh cream to make it velvety.
4. Add Paneer: Gently toss in the fried paneer cubes.
5. Flavor Burst: Crush kasuri methi between your palms and sprinkle it over the curry for that signature restaurant aroma.
6. Final Steam: Close the lid and simmer on low heat for 2–3 minutes so the paneer absorbs the flavors.