Paneer Butter Masala

1Heat oil and butter in a pan over medium heat. Add cumin seeds and sauté until they crackle. Add chopped onions and cook until golden brown.

2Add ginger-garlic paste and sauté for a minute. Now, add the pureed tomatoes and cook until the oil separates.

3Add red chili powder, turmeric powder, garam masala, sugar, and salt. Stir well and cook for a few minutes.

4Blend cashew nuts with water to form a smooth paste. Add this paste to the gravy and mix well.

5Add cubed paneer and simmer for 5-7 minutes. Stir in fresh cream and cook for another 2-3 minutes.

6Garnish with fresh coriander leaves and serve hot with naan or rice.