Shahi Paneer

In a grinder, place cashew nuts and 2 tablespoons water. Process until it forms a smooth paste. Set aside.

In a pan set over medium heat, toss in the oil and ghee. When the oil is hot, add the cumin seeds and bay leaf. Let cook until cumin seeds are fragrant and sizzle.

Add in the tomato purée, crushed garlic, crushed ginger, green chilli and salt. Give it a quick mix and let cook until the tomato purée releases the oil.

Add the coriander powder, asafoetida, paprika, turmeric powder and cayenne pepper. Combine well and let cook for 1-2 minutes.

At this point, throw in the cashew nut paste, Nestlé cream and sugar. Stir to combine. Cook for a few minutes.

Add the remaining 1/2 cup water and allow the mixture to simmer for some 5 minutes until it slightly thickens.

Finally, toss in the garam masala and the cubed paneer. Mix well to coat the paneer cubes evenly and let cook just 1 or 2 minutes.

Sprinkle with the chopped cilantro and serve with warm rice or naan!