- Mix together the paneer with all of the marinade ingredients, cover it and leave it for 1 hour in the fridge.
- Meanwhile, in a heavy-bottomed saucepan, boil together all the gravy ingredients for about 10 minutes on medium heat. Make sure to keep the pan covered.
- Remove from the heat when the nuts and tomatoes are tender and remove the black cardamom, cinnamon stick, cloves, and bay leaf.
- Let the mixture cool and then blend it until creamy. If you feel the purée is too dry, add in a little water to smooth things out.
- Heat up the oil and butter in a saucepan and add in the purée. Let the puree come to a boil.
- Now add in the rest of the tadka ingredients including the milk or cream. Cook covered for 10 minutes on a medium flame.
- While the gravy is simmering, roast the marinated paneer in pan with some ghee or oil for about 5 minutes until the coating is done. Don’t over sauté the paneer because otherwise it will become hard.
- When the gravy is done, add in the paneer.
- Serve warm with your choice of rice and a simple salad! Enjoy!
