Grind cashew nuts and almonds in the small jar of a mixer grinder until smooth powder. Transfer it to a small bowl and mix with 2 tablespoons water to make a dry-fruit paste.
Cut paneer into 1.5-inch long and 0.5-inch thick strips or into 0.5-inch thick triangles. Heat 2 tablespoons oil in non-stick pan over medium flame. Shallow fry paneer triangles or strips until its edges turn light brown. Drain and transfer to a plate.
Heat remaining 1-tablespoon oil in the same pan over medium flame. Add finely chopped onion and sauté until it turns light brown. It will take approx. 1-2 minutes. Add grated ginger and crushed garlic, sauté for a minute.
Add red chilli powder, turmeric powder, coriander powder, and salt; stir and sauté for approx 30 seconds.
Add dry-fruit paste (prepared in step 1) and sauté for a minute.
Add 1/2 cup water and bring mixture to a boil.
When mixture starts boiling, reduce flame to low and add paneer, garam masala powder and dried fenugreek leaves.
Mix and cook for 3 to 4 minutes. Add 1/4 cup fresh cream over it.
Mix cream with curry and cook for a minute or little less. Do not cook for long time after adding cream because it curdles if cooked more.
Turn off the flame and transfer prepared malai paneer to a serving bowl. Garnish with fresh coriander leaves and serve hot.
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31 Dec 2019