Cooking Mode: Butter Paneer Masala

Step 1 of 5

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

Step 2 of 5

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

Step 3 of 5

Add tomato-cashew puree, Kashmiri red chili powder, and salt; cook until butter separates.

Step 4 of 5

Stir in heavy cream and cubed paneer pieces.

Step 5 of 5

Simmer gently for 5 minutes, finish with garam masala, and serve warm.