Rich Paneer Gravy (Indian Cottage Cheese Curry)

Steps

1. 1
   Soak the paneer cubes briefly in hot water for a couple of minutes to soften them, then set aside.
2. 2
   In the same pan used for the paneer, sauté the chopped onion with a pinch of salt over medium-low heat until softened and translucent.
3. 3
   Add the ginger-garlic paste and cook until the raw smell disappears.
4. 4
   Add the blended tomato puree and cook until it thickens and the raw smell is gone.
5. 5
   Stir in garam masala, coriander powder, and chili powder, mixing well to release the spices' aroma.
6. 6
   Add the cashew paste (or yogurt paste as a substitute) and mix thoroughly for a rich texture.
7. 7
   Add water as needed to reach your desired gravy consistency, mix well, and adjust salt to taste.
8. 8
   Cover and let the gravy simmer; you may also add chopped vegetables like bell pepper at this stage if desired.
9. 9
   Finally, add the softened paneer cubes, gently mix in, and simmer for about 2 more minutes—avoid overcooking so the paneer stays tender.
10. 10
    Serve hot, ideally with chapati or rice.