Creamy Paneer Butter Masala

1Heat butter (¼ cup) in a pan and sauté the chopped onions (2) until golden brown.

2Add ginger-garlic paste (1 tsp) and sauté for a minute.

3Pour in the tomato puree and cook until the oil separates from the mixture.

4Blend the soaked cashew nuts (½ cup) into a smooth paste and add it to the pan.

5Sprinkle red chili powder (1 tsp), turmeric powder (1 tsp), and garam masala (1 tsp). Mix well.

6Add the cubed paneer (400 g) and simmer for 5-7 minutes on low heat.

7Pour in the cream (½ cup) and mix gently. Crush kasuri methi (1 tsp) between your palms and sprinkle over the curry.

8Garnish with fresh coriander leaves and serve hot with naan or rice.