Creamy Paneer and Cashew Curry

1Heat a tablespoon of oil in a pan over medium heat.

2Add chopped onions and sauté until golden brown.

3Add chopped tomatoes (2) and green chilies (2), cook until tomatoes (2) are soft.

4In a separate pan, dry roast the cashews (¼ cup) until lightly browned, then grind into a fine paste with a little water.

5Add the cashew paste to the onion (1)-tomato mixture and mix well.

6Sprinkle garam masala (1 tsp) and cook for a few minutes to blend the flavors.

7Cut the paneer (250 g) into cubes and add it to the curry, simmer for 5-7 minutes.

8Adjust the consistency with water if needed and adjust salt to taste.

9Serve hot with rice or naan.