Cooking Mode: Punjabi Paneer Lababdar

Step 1 of 4

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

Step 2 of 4

Melt butter in a pan, sauté ginger and garlic pastes, and pour in the blended puree; cook until oil separates.

Step 3 of 4

Stir in heavy cream, Kashmiri red chili powder, garam masala, and salt.

Step 4 of 4

Add soft paneer cubes and simmer gently for 8 minutes before serving warm with naan.