For the Gravy Base
- 250g paneer, cut into cubes
- 2 medium onions, roughly chopped
- 3-4 medium tomatoes, roughly chopped
- 10-15 cashew nuts
- 1 inch ginger, chopped
- 5-6 cloves garlic, chopped
- 1 cup water
For the Spices & Tempering
- 2 tablespoons butter (plus extra for serving)
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon sugar or jaggery (optional, to balance the tomato tang)
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 3-4 tablespoons heavy cream
- 1 bay leaf
- 1 teaspoon oil (prevents the butter from burning)
- Salt to taste