Meri Mummi Ki Sabse Best Recipe 🤩

Ingredients

• 250 grams Paneer (firm, cut into bite‑size cubes)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 1 cup Full‑Fat Milk (for blending cashews and for the gravy base)
• ½ cup Heavy Cream (adds richness and silkiness)
• ½ cup Cashew Nuts (soaked for at least 2 hours, then blended to a smooth paste)
• 1 cup Tomato Puree (freshly blended or canned)
• 1 medium Onion (finely chopped)
• 1 tablespoon Ginger‑Garlic Paste (equal parts ginger and garlic, freshly made if possible)
• 4 Green Cardamom Pods (slightly crushed)
• 2 Cloves
• 1 small Cinnamon Stick
• 1 Bay Leaf
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• ¼ teaspoon Turmeric Powder
• ½ teaspoon Garam Masala
• to taste Salt
• 1 teaspoon Sugar (balances acidity)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed, optional but authentic)

Instructions

1. Soak Cashews

   Place the cashew nuts in a bowl, cover with water and let them soak for at least 2 hours. Drain before using.

   Time: PT10M

2. Blend Cashew Paste

   Add the drained cashews and ¼ cup of milk to a blender. Blend until completely smooth, adding a little more milk if needed.

   Time: PT5M

3. Temper Whole Spices

   Heat the heavy‑bottomed pan over medium heat, add the butter and let it melt. Add crushed cardamom, cloves, cinnamon stick, and bay leaf. Sauté for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

4. Sauté Onions

   Add the finely chopped onion to the pan. Cook, stirring occasionally, until golden brown (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

5. Add Ginger‑Garlic Paste

   Stir in the ginger‑garlic paste and sauté for 1‑2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium heat

6. Cook Tomato Puree

   Pour in the tomato puree, mix well, and let it cook for 5 minutes, stirring occasionally, until the oil begins to separate.

   Time: PT5M

   Temperature: Medium heat

7. Add Ground Spices

   Add red chili powder, turmeric, garam masala, salt, and sugar. Stir and cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium heat

8. Incorporate Cashew Paste

   Stir the smooth cashew‑milk paste into the gravy, mixing thoroughly. Simmer for 3 minutes until the gravy thickens and becomes glossy.

   Time: PT3M

   Temperature: Medium heat

9. Finish with Cream

   Reduce heat to low and pour in the heavy cream. Stir gently until fully incorporated.

   Time: PT2M

   Temperature: Low heat

10. Add Paneer Cubes

    Gently add the paneer cubes, coat them with the gravy, and let them simmer for 5 minutes. The paneer should be heated through but not over‑cooked.

    Time: PT5M

    Temperature: Low heat

11. Finish and Serve

    Sprinkle crushed kasuri methi over the top, give a final gentle stir, turn off the heat, and serve hot with naan, roti, or steamed basmati rice.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

12 g

Carbohydrates

10 g

Fat

35 g

Fiber

2 g