Hyderabadi Paneer Masala curry

 Paneer Masala curry

Oil - 4 tbsp

Onion- 1 m

Ginger garlic paste - 1 tbsp

Tomato - 2

Green chili - 2

Cashew - 10 ( soak in warm water for 30 mins)

Curd - 2tbsp

Milk - 1/4 cup

Water - 1 cup

Cream 1/4 cup

Whole Garam Masala : 

Cinnamon - 2 inches

Cloves - 4

Green elachi -2

Bay leave - 2

Shahi jeera - 1/2 tsp

Spices :

Red chili powder - 1/2 tsp

Kashmiri chi powder - 1/2 tsp

Turmeric - 1/4 tsp

Kasumethi - 1/4 tsp

Salt - to taste

Garam masalla - 1/2 tsp

Prep

1. Grind tomato and green chili and keep aside

1. Grind soaked cashews and keep aside
2. Roast onion in oil for 5 mins and once cooled grind onion into paste and keep aside

Method:

1. Heat oil in a pan add whole Garam Masala and onion paste and fry nicely till oil oozes out on sides
2. Now add ginger garlic paste and fry for a min
3. Now add cashew paste and fry for 2-3 mins
4. Now add Red chili powder, Kashmiri chili powder, Turmeric, salt, Kasurimethi leaves, garam masala and mix well and cook for a min
5. Now add tomato and greenehili paste, curd and mix well 
6. Now cook for 10 mins on slow flame.
7. Now add paneer, milk, water and cook for more 5 mins on medium flame
8. Now switch off the flame and add cream and serve