Prepare a checklist. Keep required ingredients close at hand

. Keep ingredients within reach

In a blender, puree tomatoes and 10 cashews with ½ c water to make a paste

Fry the paneer pieces in hot oil in a shallow skillet over medium heat. Take it out when it changes colour a little. Roast cashews in the same pan and keep aside.

In the same saucepan, add butter and fry cardamom, bay leaves, cloves, cumin and onions one by one.
Add ginger and garlic and sauté the onion until brown. Reduce the flame and add the spice powders. When it gets aromatic, add tomato puree, and mix thoroughly. Add cashew paste and continue cooking until the oil separates.

Now add the coconut milk. Continue on low flame. Add 2-3c of water
Stir in the fried paneer and cashews. After all the spices and ingredients come together – (3-4 minutes) switch off the stove. Add salt. Top with Kasuri Methi, and chopped Coriander leaves. Transfer to a serving bowl Serves with rice, paranthas, or chapatis.