Datar Spices

Creamy, rich North Indian curry infused with aromatic garam masala and a buttery tomato base.

Step 1: Prepare the cashew paste
Soak 10–12 cashew nuts in warm water for 10 minutes.
Grind into a smooth paste with a little water. Set aside.
Step 2: Sauté the spices and onions
Heat 2 tbsp oil or ghee (and optional 1 tbsp butter) in a pan.
Add 1 bay leaf, 1–2 green cardamoms, 1 cinnamon stick, 1–2 cloves, and 1 tsp cumin seeds.
Let them sizzle for a few seconds.
Add 1 chopped onion and sauté until golden brown.
Add 1 tbsp ginger-garlic paste, cook for 1–2 minutes until raw smell goes.
Step 3: Add tomatoes and cook the base
Add 2 chopped/pureed tomatoes and cook until soft and oil starts separating.
Now add:
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
Salt to taste
Cook for another 2–3 minutes.
Step 4: Add cashew paste & simmer
Add the prepared cashew paste and cook on low flame for 3–4 minutes, stirring constantly so it doesn't stick.
Add 1/2 to 1 cup water to adjust the gravy consistency.
Simmer for 4–5 minutes until it thickens and oil starts floating.
Step 5: Add paneer and finish
Add 200–250 grams paneer cubes.
Add 1/2 tsp garam masala, 1/2 tsp kasuri methi (crushed), and 3–4 tbsp cream.
Mix gently and simmer for 2–3 minutes (don’t overcook paneer).
Step 6: Serve
Garnish with more cream or coriander leaves.
Serve hot with naan, roti, or jeera rice.

Creamy, rich North Indian curry infused with aromatic garam masala and a buttery tomato base.