Step 1: Prepare the Base

• Heat oil and butter in a pan. Add cumin seeds, bay leaf, and cardamoms.
• Add onions, ginger, and garlic. Sauté until onions turn golden.
• Add tomatoes and soaked cashews. Cook till tomatoes are soft.
• Let it cool slightly, then blend into a smooth paste using water or milk.

Step 2: Make the Gravy

• In the same pan, heat some oil. Add the ground paste back.
• Add turmeric, chili, coriander powder, and salt. Sauté till the gravy thickens and the oil separates.
• Add cream, kasuri methi (crushed), and a pinch of sugar for balance.

Step 3: Add Paneer

• Gently stir in the paneer cubes and simmer for 5–7 minutes on low heat.
• Finish with kewra or rose water for that authentic Mughlai touch.
• Garnish with coriander and a swirl of cream.

🍽 Best Served With:

• Soft naan, tandoori roti, or butter paratha
• Steamed jeera rice or pulao
• A side of salad or onion rings

🧠 Why You’ll Love This Dish:

✅ Rich, buttery, and satisfying

✅ Perfect for festive meals or special occasions

✅ Mughlai-style without any complicated steps

✅ Paneer absorbs the creamy flavors beautifully

✅ Crowd-pleaser for both kids and adults!

💡 Tips & Variations:

• Soak paneer in warm water for 10 mins before adding for extra softness
• Use almonds instead of cashews for a different nutty flavor
• For vegan version, use tofu, coconut cream, and vegan butter