First wash and spread mint leaves in a clean kitchen towel. Let it dry until there is completely no moisture.
Preheat oven at 170 0 C. Spread as a single layer in a baking sheet.
Switch off the oven and keep for five minutes in middle rack.
Again spread and keep for 10 minutes. It should be dried by now. Keep for longer time to make it crisp.
Gather the ingredients needed. Soak paneer in boiling hot water until use. Heat a pan with butter. Add ginger, garlic, chilli and onion.
Sautee for two mins in medium flame.
Add cashews and sautee for another 2 minutes. Take care not to brown anything as it will change the colour of the gravy.
Remove in plate for cooling. Transfer to a mixie once cooled.
Grind it with 1/2 cup water smoothly.
Heat the pan with oil and add items under 'To temper' followed by finely chopped green chilli, coriander powder, pepper powder in low flame.
Give it a quick stir and add ground paste. Mix well.Cook for 2 minutes. Add crushed mint.
Keep cooking in medium flame for 4-5 minutes.
Add well smooth whisked curd and mix well.
Cook in medium flame for another 3 minutes. Keep mixing frequently to avoid masala sticking to bottom.
Add paneer, salt and 1 cup water. Add water gradually as you mix.
Simmer for 3-4 minutes. Transfer to serving bowl.