Cooking Mode: Paneer Butter Masala

Step 1 of 5

Boil tomatoes, onion, and cashews in water for 10 minutes, cool down, and blend into a smooth puree.

Step 2 of 5

Melt butter in a pan, add ginger paste and garlic paste, and sauté for 1 minute.

Step 3 of 5

Add the prepared puree, red chili powder, and salt. Cook until oil separates.

Step 4 of 5

Stir in heavy cream and cubed paneer pieces.

Step 5 of 5

Simmer for 5 minutes, finish with crushed dried fenugreek leaves and garam masala.