Handi paneer

Soak 3 tsp cashews in 1/3 cup hot water for 30 minutes.

After 30 minutes, drain all the water and add cashews in a small grinder or blender jar. Also, add 3 to 4 tablespoons water.

Grind cashews to a smooth paste. Keep cashew paste aside.

Heat 2 tablespoons ghee in a handi or pan or kadai. Keep the flame to a low.

Then add 1 small tej patta, 1 inch cinnamon, 2 cloves, 2 green cardamoms and 2 single strands of mace.

Fry the spices for some seconds till they become aromatic.

Then add 2 small cup chopped onions.
Mix and begin to saute onions on a low to medium flame.

Then add 1 teaspoon ginger-garlic paste, 1 green chili (slit) and 1 tablespoon chopped coriander leaves. Sauté for some seconds till the raw aroma of ginger and garlic goes away.

Then add 2 cup finely chopped tomatoes.

Mix the tomatoes and begin to saute them on a low to medium flame.

Lower the flame and add 1/4 teaspoon turmeric powder, 1/4 teaspoon Kashmiri red chili powder and 1/2teaspoon garam masala powder.

Add the cashew paste.

Stirring often saute the masala till you see oil releasing from the sides.

Add cream, then you can add 1 to 2 tablespoons of it once the gravy is done.Mix again very well.

Now add 1 cup water.

Stir and mix again to a smooth curry.

Season with salt as per taste and mix again.

Simmer the gravy for 6 to 7 minutes on medium-low flame. When the gravy is done you will see oil specks on the top.

Then add 200 grams paneer cubes.

Then add ½ teaspoon kasuri methi (dried fenugeek leaves) which have been crushed. At this step you can also add 1 to 2 pinches of nutmeg powder or grated nutmeg.

Stir the handi paneer gravy and switch off the flame.

Lastly add 2 tablespoons chopped coriander leaves. Mix again.

Ready handi paneer serve  with naan or chapati or plain paratha or butter naan or cumin rice.