• 1 cup paneer cubes (fresh or frozen)
• 11/2 cup fresh fenugreek leaves (methi), washed thoroughly, stems removed and finely chopped
• 2 large onions, 1 for ground paste and 1 finely chopped
• 15-20 cashewnuts
• 3-4 dry red chillies
• 1/2 tsp nigella seeds/kalonji
• 1/2 tsp cumin seeds/jeera
• 1 tsp ginger-garlic paste
• 1/2 cup tomato puree
• 1/2 tsp red chilli powder (optional)
• 1/2 tsp coriander powder
• 1/2 tsp kitchen king masala
• 1/4 tsp turmeric powder
• 1/2 tsp dried fenugreek leaves (kasoori methi)
• Salt to taste
• 1 tsp sugar
• 2 tbsp ghee/oil
• Fresh cream for garnish
• Vegetable oil for deep frying

Method:

• Heat some vegetable oil and when hot, drop the paneer cubes and fry until golden brown.
• Drain the paneer cubes in a bowl of warm water (this makes the residual oil come out of the paneer and makes them soft). Keep aside.
• In a skillet, fry 1 roughly chopped onion until golden brown and then add in and sauté the dry red chillies for a few seconds.
• Blend the onions and red chillies with 10-12 cashews & 1/2 tsp nigella seeds (kalonji) with a little water to a smooth uniform paste.
• In the same skillet from before, heat a little more ghee/oil and add in the cumin seeds (jeera).
• Once it begins to splutter add the ginger-garlic paste and 1 finely chopped onion. Fry until the onions turn translucent.
• Add in the chopped fenugreek leaves and fry until they are cooked (takes 2-3 minutes).
• Now add in the onion-cashew paste, red chilli powder (if desired), coriander powder, kitchen king masala, turmeric and simmer on low flame for a few minutes.
• Drain the water from the fried paneer cubes. Add the tomato puree, fried paneer cubes, salt & sugar to the curry.
• Add quarter to a half cup of water. Mix well and bring to a boil. Check the seasoning.
• Once the curry thickens to the desired consistency, switch off the heat, add in the kasoori methi, mix well and garnish the curry with fresh cream.
• Serve hot with naan/rotis/parathas or steamed basmathi rice.