Paneer – 500 grams (3 cups chopped)

Tomatoes – 5 medium sized

Green Chilli – 2

Ginger- 1 inch long piece

Ghee or oil – 2 tablespoons

Cumin – half a teaspoon

Turmeric Powder – 1/4 teaspoon

Coriander powder – 1 tbsp

Red chili – less than a quarter teaspoon

Cream or Cream – 100 grams (half cup)

Garam Masala – 1/4 teaspoon

Salt – as per taste (3/4 teaspoons)

Green Coriander – 1 tbsp (finely chopped)

Cashew – 25-30 (up to 2 tablespoons)

Always use fresh cheese to make royal cheese so that it remains soft and cut it into square pieces.

After this, heat 2 tablespoons of oil in a non stick pan and add cheese to it and fry it till it becomes golden.

After frying, put the pieces of cheese in 1 bowl of warm water.

Apart from this, soak the cashew for half an hour, then put it in the mixer and prepare the paste.

Now finely chop tomatoes, ginger and green chillies in a pot.

Mix jar. Make a paste and take it out in a bowl. Apart from this, whisk the cream well as well.

After getting ready, put oil in a pan on the gas and keep it to heat up.

When the oil is hot, add cumin seeds, add turmeric powder and coriander powder and mix.

After this, add prepared onion and tomato paste to it. Fry the gravy while stirring well.

When it is roasted, add cashew paste to it. When the mixture starts releasing oil, add water as required.

When the gravy starts boiling, add cheese pieces to it, now cover the vegetables and cook on low flame for 5-6 minutes.

Add green coriander and a little garam masala on top. After 5 minutes your vegetable will be cooked well and ready.