Instructions

• Wash the coriander separate the leaves from stems and keep both aside.
• In a deep pan add oil and shallow fry cubed paneer till lightly brown. Remove the Paneer from Oil and set aside.
• Add the garlic then onion in the oil and sauté till it scatters.
• Add chopped tomato carrot and the stems of coriander and ginger paste. Cook covered till it softens on the low flame heat. Stir after each few minutes.
• Then transfer it to the blender jar, and add some water, cashew nuts and blend it well to smooth.
• Now transfer back the smooth paste to the deep pan. Add yogurt, cream, Paprika powder, curry powder, salt and stir to mix well.
• Cook it for 15 minutes on low heat or until the gravy thickens then add the fried Paneer and coriander.
• Cook for another 5 minutes and serve.