Cooking Mode: Paneer Pasanda

Step 1 of 5

Cut paneer into double-layer triangles; stuff middle with finely grated paneer and cashews, then dust with cornstarch.

Step 2 of 5

Shallow-fry stuffed paneer triangles in 1 tbsp butter until golden on both sides; set aside.

Step 3 of 5

Boil tomatoes, onion, and remaining cashews in water for 10 minutes; cool and blend to a smooth puree.

Step 4 of 5

Melt remaining butter in a skillet, sauté ginger paste and garlic paste for 1 minute, then pour in the puree.

Step 5 of 5

Simmer gravy with salt, garam masala, and heavy cream for 6 minutes, then pour warm over fried paneer pasanda.