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

METHOD:

• 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!

XOXO
Rinky