-
Soak cashew in warm water for 15 minutes. Drain the water.
-
Warm milk and mix corn flour in it. Set it aside.
-
Add chopped onion, tomatoes, cashew, ginger in blender and blitz it to make a paste.
-
Heat a non-stick griddle/tawa and toast paneer cubes using 1 tbsp oil till they turn light brown on all sides. Keep this ready in a separate bowl.
-
Add 2 tbsp of oil in a frying pan and when oil is warm, add cumin seeds and saute till they crackle.
-
Add onion-tomato paste and saute for few minutes till oil separates from the gravy.
-
Now add turmeric powder, garam masala, red chilli powder and mix it well.
-
Lower the flame, add pomegranate juice and mix well.
-
Let it simmer for 2 minutes. Now add milk, salt and mix well.
-
Add paneer cubes and let it simmer for 2 minutes.
-
Transfer into a bowl, garnish it with some coriander leaves and serve it hot with flat bread or rice.