First we grind cashew in the grinder until smooth powder and mix with 1½ tablespoons water to make cashew nut paste. Crush ginger, garlic and green chilli in the same jar of grinder to make ginger-garlic-chilli paste.

Now, blanch the onions and make onion puree. cut onion into big pieces and cook in hot water for 4-5 minutes. Drain water and crush onion in a grinder to make onion puree. Make tomato puree by crushing tomatoes in the grinder.

Cut paneer into small pieces. Shallow fry paneer cubes until it's edges become light brown. Drain them and place them on paper towel to absorb excess oil.

Heat oil in the same pan over medium flame. Add ginger-garlic-chilli paste, bay leaf and cardamom in heated oil, saute for few seconds.

Add onion puree and cook until it turns light brown and oil starts to separate.

Add tomato puree and saute until oil starts to separate from sides.

Add cashew nut paste and cook for 1 to 2 minutes.

Add turmeric powder, red chilli powder, garam masala, cumin-coriander powder and salt. Mix well and cook for a minute. Add little water.

Bring mixture to a boil. When it starts boiling, let it cook for 4 to 5 minutes. Add kasuri methi and shallow fried paneer cubes

Mix well and cook for 2 minutes.

Add fresh cream, mix well and cook for 2 minutes.

Turn flame off and transfer prepared paneer pasanda in a serving bowl and garnish with green coriander leaves and grated paneer.

Serve with butter tandori roti butter naan and also jeera rice. enjoy...😋