Creamy Paneer and Cashew Curry

1Heat oil in a pan over medium heat.

2Add the finely chopped onion (1 large) and sauté until golden brown and translucent.

3Add the green chilies (2-3) and cook for a minute to release their flavors.

4Stir in the pureed tomatoes (2) and cook until the oil starts to separate from the mixture, stirring occasionally for about 5-7 minutes.

5Meanwhile, in a separate pan, dry roast the cashew nuts (10-12) until they turn light golden brown. Allow them to cool and then grind them into a fine powder using a blender or mortar and pestle.

6Add the ground cashew powder to the tomato-onion (1 large) mixture and mix well to combine.

7Sprinkle in the garam masala (1 tsp) and cook for another 2-3 minutes to let the flavors meld together.

8Cut the paneer (250 g) into cubes and add them to the curry. Simmer gently for about 5-7 minutes until the paneer (250 g) is heated through and absorbs the flavors of the curry.

9Adjust the consistency of the curry by adding water if needed.

10Garnish with fresh cilantro leaves and a drizzle of cream, if desired.

11Serve hot with steamed rice or naan bread.