Pudina paneer gravy, Mint paneer in white gravy

Pudina paneer gravy recipe, minty paneer in white gravy base.
You can use 15 blanched almonds in place of cashews in this recipe.
If you want to use fresh mint leaves, just sautee 1/2 cup mint separately after you fry everything else. Grind smoothly everything except mint leaves. Lastly add sauteed mint leaves and grind coarsely so that the mint leaves doesnt grind smooth and change the colour of the gravy.
I dried mint leaves in oven.
Other ways to dry mint:
a) Clean mint leaves. Dry in shade over clean kitchen towel for 2-3 days. Once dried, keep in hot sun to turn it crispy and crush to store it for future use.
b) Spread in fridge as single layer in a tray and leave it for a day or two. Sun dry once shrunken.
c) Microwave in high for 30 secs, 2-3 times until its dried.
Also check out my mint paratha using dried leaves: https://rakskitchen.net/pudina-parath...

Check my post in my blog for detailed method:
https://rakskitchen.net/pudina-paneer...
Ingredients:
200 gm Paneer frozen, (It measure 1 & 1/2 cups)
1 cup Mint leaves Fresh
1/4 cup Curd
1/2 tsp coriander powder
1/2 tsp pepper powder
Salt as needed
To sautee
1 tbsp Butter
2 onion cubed
5 Garlic cloves
1 tbsp Ginger
4 slit green chilli
20 Cashews
To temper
3 tbsp oil
2 Cardamom
1 clove
1 inch cinnamon
1 Biryani leaf

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