Afghani Paneer Gravy

1: In a mixing bowl add the cubed paneer and add the ingredients for the marinade.

2: Mix gently making sure you don’t break the paneer and set it aside.

3: In a pan add garlic, coriander leaves, ginger, onion and cashew nuts, and saute for 2-3 minutes or until the onions turn translucent.

4: Let it cool completely before blending it into a fine paste along with the curd.

5: In the same pan add back the gravy along with some coriander powder, garam masala and turmeric.

6: Cook on a medium heat until the raw flavour disappears.

7: Add cream and kasoori methi and cook for another minute and turn off the flame.

8: In a pan add the paneer fry until they turn golden and add it to the gravy.

9: Garnish with some cream and coriander leaves.