In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt and saute until soft.
Transfer this mixture to the blender and blend it into a paste.
In the same skillet, add 3 tbsp of butter and then add the onion paste.
Cook until butter separates.
Add cashew paste along with this mixture now.
Add the tomato puree and all the spices.
Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears.
Add sugar and cook for another 5 minutes.
Drop in the paneer gently cook for another 3 mins.
Lower the flame and let simmer.
Then add the heavy cream and mix well.
If raisins are used, fry them lightly in ghee separately and add to the gravy.
Recipe Courtesy: http://chefinyou.com/
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.