Rara Paneer

In a large pot, combine the chopped onion, chopped tomato, dry red chilies, almonds, cashews, and whole garam masala clove with 500 ml of water; bring to a boil and simmer for 5 minutes.

Remove the pot from heat, strain the liquid, and set the broth aside. Transfer the boiled solids to a blender and blend until a smooth, thick paste forms.

Heat 2 tbsp oil in a deep skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 10 seconds.

Add the minced ginger, minced garlic, and chopped green chilies to the skillet; stir‑fry for 1 minute until fragrant.

Introduce the chopped onion and tomato to the pan; sauté for 3–4 minutes until the onion softens and the tomato breaks down.

Stir in turmeric, red chilli powder, cumin powder, coriander powder, and Kashmiri chilli powder; cook the spice mixture for 2 minutes, then add salt to taste and 1 tsp sugar.

Pour the previously prepared smooth paste into the skillet; mix well and let it cook for 5 minutes, allowing the flavors to meld.

Add the reserved strained water (if needed to adjust consistency) and bring the gravy to a gentle boil.

Gently fold in the grated paneer followed by the cubed paneer; simmer for 6–7 minutes, stirring occasionally to prevent sticking.

Stir in the fresh cream, Garam masala powder, and Kasuri Methi; mix thoroughly.

Add 1 tbsp ghee, cover the pan, and let the dish simmer on low heat for an additional 2–3 minutes to finish cooking and enrich the flavor.

Turn off the heat, give the gravy a final gentle stir, and serve the Rara Paneer hot with naan, roti, or steamed rice.