INSTRUCTIONS

If using cashews, soak them in 1/4 cup of hot water for 10-15 minutes.

Heat oil in a large skillet over medium heat. Once the oil is hot, add 1 tsp cumin seeds, ginger, garlic, and onions. Sauté for 3-4 minutes until the onions become soft and translucent.

Add the chopped tomatoes, green chilies, and the soaked cashews along with the water (if using). Stir well, cover, and cook on low to medium heat for about 15 minutes, or until the tomatoes soften and the mixture thickens slightly.

Remove the mixture from heat and let it cool for about 5 minutes.

Transfer the cooled mixture to a blender. Add a few tablespoons of water if it looks too dry. Blend on medium speed until the mixture is smooth and creamy. Set aside.

In the same skillet, add the remaining 1 tsp of cumin seeds. Toast for a few seconds until fragrant. Then, add ground coriander, red chili powder, and sugar. Cook for about 30 seconds, stirring frequently until the spices start to brown and become aromatic.

Lower the heat and pour in the blended tomato mixture. Add the cubed paneer, salt, and more sugar if needed. Stir well and let it simmer for 7-8 minutes on medium heat until the sauce thickens and becomes rich.

Optionally, add garam masala and stir. Finally, mix in the dried fenugreek leaves or garnish with fresh cilantro.

Serve hot with steamed rice or naan