Instructions

• In a pan add oil and shallow fry both sides of the sliced paneer until lightly brown.
• Remove the Paneer from Oil and set aside.
• In a deep pot, add ghee and slightly fry red chili, curry leaves, garlic, ginger.
• Then, add chopped onion and sauté till it scatters.
• Add chopped tomatoes, carrots, cashew nuts and the stems of coriander.
• Cook covered till it softens on the low flame heat. Stir after each few minutes.
• Then transfer the cooked mixture to a blender jar or food processor, and add some water and blend it well to smooth.
• Now, transfer back the smooth gravy to the deep pan.
• Add yogurt, cream, Paprika powder, cayenne pepper, curry powder, salt, and stir to mix well.
• Cook for 15 minutes on low heat or until the gravy thickens then add the fried Paneer to the gravy.
• Cook for some more minutes or until oil separates around the edges of the Paneer Gravy.