Marinate the paneer cubes with turmeric powder, ginger garlic paste, red chilli powder, 1/2 teaspoon Kashmiri red chilli powder, a pinch of salt. Marinate for about 20 minutes.

In a skillet, heat 3 tablespoons of oil, add the sliced onions and fry till golden brown. The fried onions boosts the taste of the gravy, so it’s a must and not to be omitted. Cool the fried onions and grind it into a paste.

In a heavy bottomed wok, heat 1 tablespoon oil and gently fry the marinated paneer cubes under low flame.
Add the ground onion paste, grated tomato purée and let it cook for few minutes till the oil floats on top of the gravy.

Add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon crushed Kasuri methi and mix well. Add little water if the gravy looks too thick and dry.

Now add the dried apricots, salt and cook for 3 -4 minutes. The entire process must be done in low to medium flame to prevent paneer getting overcooked.

Add the cooking cream, mix well, let it cook for few seconds and switch off the flame.
Add the freshly chopped coriander leaves for garnishing.

Finally, just before serving, heat 1 tablespoon oil in a pan, add Kashmiri chilli powder and mix it well. Pour this on the gravy to add a rich captivating look. Serve hot with Roomali rotis /Naan / or any mild pulaos.