Ingredients:

1.5 tablespoons Butter

125 grams Paneer cubes (or Cottage Cheese)
2 Kashmiri Red Chilies
1 teaspoon Ginger Garlic Paste
1 Bay leaves
1/2 inch Cinnamon Stick
2 Cloves
2 Cardamoms
3 Peppercorns
1 tablespoons Cashew Nuts (Chopped)
1/2 teaspoon White Poppy Seeds (Khus Khus (Optional))
1 Onion, roughly chopped
3 Tomatoes, roughly chopped
1/2 teaspoon Chili powder
1/2 teaspoon Garam masala (Powder)
1/2 teaspoon Turmeric (Powder)
1 tablespoons Ketchup
1 tablespoons Kasuri Methi (Dry)
1 tablespoons Fresh Cream
Salt to taste

Preparation
- Heat up 1 tablespoon butter and oil in a pot
- Add red chillies, ginger-garlic paste and all the whole spices (bay
leaves, cinnamon, cloves, cardamom, peppercorns). Saute for a minute or two and add
cashew nuts, poppy seeds and onions.
- Saute till onions start to cook and then add tomatoes, mix well
- Cover and cook till tomatoes start breaking down and the mixture starts
leaking oil; switch off the flame and let it cool down
- Once cool enough to handle, fish out as many whole spices as possible,
then blend the mixture to a smooth paste in a food processor
- Heat rest of the butter and add the blended paste, add garam masala
powder, chilli powder, turmeric, ketchup, salt along with 1/4th cup of water and
bring this to a boil
- Once curry comes to a boil, simmer and cook for 30 minutes till the oil
separates slightly;
- Cut the paneer into bite sized pieces and add it to the gravy and mix
gently
- In another pan, dry roast the kasuri methi and grind it to a fine
powder. Mix Kasuri methi and fresh scream in the curry and switch off the flame.
Serve hot.