Paneer Masala - Restaurant Style Creamy Gravy Curry

Steps

1. 1
   In a blender, combine fresh bright red tomatoes and cashews. Blend until you achieve a smooth paste—this will be your base for the rich and creamy gravy.
2. 2
   Heat oil in a heavy-bottomed pan or wok. Add cumin seeds and asafoetida, and let the cumin seeds crackle briefly.
3. 3
   Add ginger and garlic, and sauté well over medium heat. This aromatic base will give the curry its flavorful foundation.
4. 4
   Add onions and cook over medium flame until they turn golden brown. Proper caramelization adds natural sweetness, color, and depth to the gravy.
5. 5
   Lower the heat and add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Include the bell pepper as well. Toast the spices on low heat until their raw aroma disappears and they become fragrant.
6. 6
   Add the tomato-cashew paste and cook thoroughly, stirring occasionally, until the gravy thickens and oil starts to separate from the sides. The cashew acts as the secret ingredient for natural richness and creaminess without cream or yogurt.
7. 7
   Once the oil separates, add boiling water to achieve your desired curry consistency. Using boiling water helps maintain temperature and creates a smooth texture.
8. 8
   Gently add the paneer cubes and mix carefully. Avoid excessive stirring once the paneer is added.
9. 9
   Simmer the curry for about 5 minutes on low heat. This allows the paneer to absorb the flavors of the gravy and makes the dish even more rich and flavorful.
10. 10
    Finally, add butter, fresh coriander leaves, kasuri methi (crumbled by hand), and garam masala powder. Crushing the kasuri methi by hand before adding intensifies the flavor.
11. 11
    Serve the rich and creamy paneer masala hot. Enjoy restaurant-style taste at home without any cream or yogurt—just cashew magic!