Creamy Paneer Butter Masala

1.Heat some butter in a pan over medium heat and add cumin seeds. Let them splutter for a few seconds.

2.Add the finely chopped onions, grated ginger, and minced garlic. Saute until the onions turn golden brown, stirring occasionally.

3.Add the tomato puree and cook until the oil starts to separate from the mixture, stirring occasionally to prevent sticking.

4.Blend the soaked cashew nuts into a smooth paste and add it to the pan. Mix well and cook for a few minutes until the raw smell disappears.

5.Add the red chili powder, turmeric powder, garam masala, and coriander powder. Stir the spices in and cook for another minute.

6.Whisk the yogurt until smooth and add it to the pan. Cook for a few minutes until the mixture thickens slightly.

7.Gently add the paneer cubes to the gravy, stirring carefully to coat them evenly. Simmer for 5-7 minutes to allow the flavors to meld together.

8.Pour in the cream and cook for an additional 2-3 minutes, stirring gently.

9.Garnish with fresh coriander leaves and a dollop of butter before serving. Serve hot with naan or rice.