Cooking Mode: Paneer Tikka Lababdar

Step 1 of 5

Marinate paneer cubes in yogurt, half the ginger-garlic paste, red chili powder, and salt for 30 minutes; pan-sear until charred.

Step 2 of 5

Boil onions, tomatoes, and cashews for 10 minutes, then blend into a smooth puree.

Step 3 of 5

Melt butter in a pan, sauté remaining ginger-garlic paste, pour in the puree, and cook until oil separates.

Step 4 of 5

Stir in heavy cream, charred paneer cubes, and garam masala.

Step 5 of 5

Simmer for 5 minutes, top with crushed dried fenugreek leaves, and serve.