This is my another go to curry recipe when I am bored of regular makhani or butter paneer curry. Its super easy and takes about 30 – 35 minutes to cook. If I am swamped with work – I love to serve this with Stonefire Mini Naan else I love to make jeera rice (rice cooked with cumin seeds). Step by step recipe below.

INGREDIENTS – (serves 5-6 people)

  • 2 tbsp peanut or any flavorless oil
  • 3 thai green chillies
  • 1 tbsp cumin seeds
  • 2 cardamom pods
  • 2 cloves
  • 1 large red onion, peeled and cut in chunks
  • ½ cup water (optional, only add if the curry thickens)
  • ½ cup heavy cream
  • 1/2 cup cashews
  • 1/4 cup sun maid black raisins
  • Salt to taste
  • 1 lbs paneer, cut in cubes
  • 1/2 cup frozen green peas
  • 2 dried bay leaves
  • 1 tsp garam masala
  • 2 tbsps cleaned & chopped cilantro
  • 1 tsp Kasuri Methi


  • In a deep pan, heat oil on a medium flame. Once the oil is warm enough, add cumin seeds, cardamom pods & cloves and sauté for 10-15 seconds.  Then add – chillies, cashews, onions. Cook for 5-10 minutes on a medium flame until onions become translucent.
  • Turn off flame and let the mixture cool for 5 minutes. Add some ice cubes to cool it down some more (I add ice cubes because I don’t blend hot stuff in my vitamix or nutribullet)
  • In a nutribullet jar, add the onion mix and make a fine paste.
  • In the same pan – put the paste back and add bay leaves. Cook on a medium flame. Add some heavy cream & some water if the curry starts to thicken.
  • Now add – paneer, salt to taste, peas, raisins, kauri methi, and garam masala.  
  • Cover and let it simmer on medium-low flame for another 10-15 minutes.
  • Garnish with cilantro leaves and enjoy with naan and/or rice. 
  • Bon Appetit 🎉🎉 

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!


About Me

Hi, Welcome to The Palate Trails, a place where I share fun food recipes. I never thought that I’d be so passionate about food and cooking like my mom, and BTW this blog is a tribute to her. Wherever she was she constantly improvised on her tips to make the food on our plate delectable. Stay around for tons of free content from recipes to kitchen hacks 🙂

xx Rinky

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