PREPARATION

1. Take a pan, add 100 grams cashews and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.

2. Remove it from heat and transfer it to a blender, add 50 milliliters coconut milk, 150 grams yogurt, 30 grams tomato puree and blend it into a smooth paste. Keep aside.

3. Heat 20 milliliters coconut oil in a pan, add 300 grams paneer and fry until it turns golden brown in color from all sides.

4. Remove it from heat and drain it on an absorbent paper. Keep aside.

5. Heat 15 milliliters coconut oil in a skillet, add 100 grams onions and fry till translucent.

6. Then, add 1 teaspoon garlic, 1 teaspoon ginger and saute for 1 - 2 minutes or until it turns golden brown in color.

7. Add 1/2 teaspoon turmeric and stir well.

8. Now, add 2 teaspoons curry powder, 2 teaspoons garam masala, 1 teaspoon red chili, 1 teaspoon salt and mix it well.

9. Cook for 3 - 5 minutes on medium heat.

10. Add 2 teaspoons thai red chili paste and mix it well.

11. Then, add the blended mixture in it and mix it well.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 80 milliliters coconut milk and mix it again.

14. Add 150 milliliters water and mix it well.

15. Bring it to a boil.

16. Now, add the fried paneer, 15 saffron strands and mix it well.

17. Cook for another 5 - 7 minutes on medium heat.

18. Add 150 grams blanched broccoli and mix it well.

19. Add 1 tablespoon coriander and mix it again.

20. Cook for another 3 - 5 minutes on medium heat.

21. Garnish with coriander.

22. Serve hot with roti or naan.