Paneer Butter Masala

In a blender, combine chopped tomatoes, cashews, cilantro, green chilies, ginger-garlic paste, and various masalas. Blend until smooth to create the curry base.

Cut a block of paneer into bite-sized cubes.

Heat oil and butter in a pan. Add the paneer cubes and season with red chili powder, salt, and turmeric. Fry until golden brown on all sides and set aside.

In the same pan, add ghee, whole spices like cumin and a bay leaf, and chopped onions. Sauté until the onions are soft.

Add turmeric, red chili powder, and garam masala. Stir for a moment, then pour in the blended curry base and mix everything together.

Season the gravy with salt and sugar. Add kasuri methi, fresh cilantro, a bit of water to adjust consistency, and cream. Stir to combine.

Add the fried paneer back into the gravy and mix gently. Let it simmer briefly.