Soak the cashew nuts in a warm water for at least 15 minutes. meanwhile prepare other ingredients.

After 15 minutes make smooth paste out of it and keep it aside.

Take onion, green chilli, ginger, garlic, cinnamon stick, green cardamom and cloves in a pan. Add water, turn the heat on high
Bring to a boil. Once it starts boiling lower the heat to medium.

Let it simmer for 8-10 minutes or till onions get soft and translucent. Turn off the stove and let it cool down slightly.

Once it is cooled, make smooth paste out of it using blender or grinder.

Also puree the tomatoes in the same grinder.

Heat the oil in a pan on medium heat. Once hot add prepared onion paste

Cook till moisture evaporates, about 4-5 minutes.
Then add tomato puree.

Stir well and let it cook.

Cook till all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between and make sure that it is not sticking to the bottom of the pan.

Add salt, black pepper powder, red chilli powder and coriander powder.

Mix well and cook for a minute.

Now add cashew nut paste
Stir it.

Immediately add water, otherwise it starts to stick to the pan because of the cashew paste.
Stir well and let it simmer for 4-5 minutes.

Then add garam masala and crushed kasoori methi.

Again mix well.

Add paneer pieces.

Mix well and let it simmer for 2 minutes. Adjust the gravy consistency at this time if needed.
Add heavy cream.

Mix and bring to a boil. Then turn off the stove.
Add cardamom powder.

Also sprinkle chopped coriander leaves.

Mix well and curry is ready to serve.

Make this in your kitchen and Enjoy!! Don’t forget to share your feedback in comments below. I would love to hear.