Paneer Hyderabadi Masala (Green Paneer Curry)

Steps

1. Heat oil in a pan and add cubed paneer. Roast on medium flame, stirring, until light golden brown.
2. Soak the roasted paneer in warm water for a few minutes to keep it soft and remove excess oil.
3. In the same pan, saute onions until soft.
4. Add ginger, garlic, green chillies and cashews; saute until onions turn golden brown.
5. Add spinach and saute until it shrinks. Cool the mixture completely.
6. Transfer the cooled mixture to a mixer jar, add mint and coriander, and blend to a smooth green paste, adding water if needed.
7. In a bowl, mix curd with the masala powders until smooth and lump-free. Set aside.
8. Heat oil in a kadai and saute cumin seeds until aromatic.
9. Add the green masala paste and cook until raw smell disappears and oil starts separating.
10. Add the curd mixture, stir continuously, cover and cook until oil separates from the sides.
11. Drain the soaked paneer and add it to the gravy along with salt and cream.
12. Cover and simmer for 2 minutes so the paneer absorbs the flavour.
13. Add kasuri methi, mix gently, and garnish with cream.
14. Serve hot with roti, naan or rice.