For the paste

1) Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.

2) Add the onions, ginger, garlic and green chillies and sauté on a medium flame for 2 minutes.

3) Add the tomatoes and cashewnuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly.

4) Once cooled blend it in a mixer till smooth using 2 tbsp of water. Keep aside.

How to proceed

1) Heat the oil in a deep non-stick kadai, add the cinnamon, cardamom, clove, bayleaf and sauté on a medium flame for a few seconds.

2) Add the fenugreek leaves, mix well and sauté on a medium flame for 1 minute.

3) Add the turmeric powder, chilli powder, coriander powder and 2 tbsp of water, mix well and sauté on a medium flame for few seconds.

4) Add the prepared paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

5) Add the ½ cup milk, ½ cup of water, salt and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

6) Add the paneer, mix gently and cook on a medium flame for 1 minute.

7) Add the fresh cream and garam masala, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.

8) Serve hot garnished with grated paneer.