Recipe

Gravy Preparation:
1)   Prepare Ingredients:
Large onions (4 pieces, peeled)
Garlic (10 to 12 cloves)
Ginger (1 to 1.5-inch pieces)
Green chillies (6 to 7 pieces)
Cashew nuts (8 to 10 pieces)
Mint leaves (12 to 15 pieces)
Blanched Spinach (1 cup)
2)   Preparation of the Initial Mix:
Cut onions into big pieces and remove the upper layer.
Heat oil in a pan.
Fry paneer (100g) for 1 to 1.5 minutes.
Adjust the flame to medium-high.
Cut and fry green chillies, ginger, and garlic for 2 to 3 minutes.
Fry onions little by little until pink (3 to 4 minutes).
Remove and cool down all fried items on a plate.
Place the cashew nuts, mint leaves, and fried things in a mixer jar.
Grind to a paste.
Add the curd (¾ cup) and mix well.
Cut the fried paneer into rectangular shapes.
Heat mustard oil in a thick-bottomed pan.
Turn off the heat and let the oil cool slightly.
Add black cardamom, black pepper, mace blade, cinnamon Tamala, dry red chilli.
Add the cumin seeds and the paste.
Mix and cook on low heat for 3 to 4 minutes.
Adjust the flame to slow.
Add Turmeric Powder, Garam Masala, Kitchen King Masala, and Coriander Cumin Powder.
Mix well and cook for 2 to 3 minutes for proper blending.
Pour in some water, salt, and blanched Spinach.
Cover and cook for 5 minutes until the gravy is ready.
Add the paneer that you fried to the gravy.
Cook for 1 to 2 minutes, ensuring proper mixing.
Presentation:
1)   Plate Preparation:
Heat 1 teaspoon of oil.
Add Kashmiri red chilli (½ teaspoon) and mix well.
Remove the oil with Kashmiri red chilli.
Spread it on the plate.
2)   Garnishing:
Add fresh cream for garnishing.
Sprinkle dried fenugreek leaves.
Tips:
1)   Preparation:
Cut the onions big and remove the white layer.
Fry paneer until golden brown.
Use fresh ginger, garlic, and green chilies.
2)   Frying:
Fry ingredients in batches; don't burn.
Cool the fried items before grinding.
3)   Grinding/Mixing:
Blend cashews, mint, and fried items well.
Mix the curd thoroughly for flavour balance.
4)   Seasoning/Cooking: Heat mustard oil before adding spices.
5)   Garnishing/Presentation:
Use Kashmiri red chilli oil for colour.
Garnish with care for an attractive dish.
Cautions:
1)   Frying/Seasoning: Avoid burning while frying.
2)   Gravy Consistency: Carefully adjust the water to avoid a runny gravy.
3)   Spices and Seasonings: Measure spices accurately for balanced flavour.
4)   Paneer Cooking: Take care not to overcook the paneer in gravy.
5)   Allergens: Be cautious of nut allergies (cashew nuts).