Cooking Mode: Paneer Butter Masala Curry

Step 1 of 5

Boil chopped tomatoes and cashews for 10 minutes, cool down, and blend to 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

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

Step 4 of 5

Add cubed paneer pieces and simmer for 5 minutes.

Step 5 of 5

Finish with heavy cream and garam masala before serving.