Prepare the Green Paste: In a blender, add the dry-roasted green chillies, ginger, garlic, mint leaves, coriander (with stems), and cashews. Add a little splash of water and blend into a smooth green paste.

Heat the Oil: Place a heavy-bottomed pan or kadhai on medium heat and warm up the cooking oil.

Sauté the Aromatics: Add cumin seeds to the hot oil. Once they crackle, add the finely chopped onion and sauté until it turns light golden brown.

Cook the Tomatoes: Stir in the chopped tomatoes along with salt to taste. Cook for a couple of minutes until the tomatoes turn soft and mushy.

Add the Flavorful Paste: Lower the flame to prevent burning. Add your freshly blended green paste into the pan and sauté for about 2 minutes.

Mix in Dry Spices: Add the turmeric powder, cumin-coriander powder, and your garam masala (or Kitchen King masala). Mix everything well on low heat.

Simmer the Masala: Pour a little bit of water into the pan (you can rinse your blender jar with water and use that). Cover the pan with a lid and let the masala cook on low heat for 2 to 3 minutes until the oil starts to separate.

Add the Paneer: Gently drop the paneer cubes into the cooked gravy. Stir gently so the paneer pieces are well-coated with the spicy masala.

Final Cook: Cover the pan one last time and let the Spicy Green Chilli Paneer simmer on low heat for 5 to 7 minutes. This allows the paneer to soak up all the delicious flavours!