Cooking Mode: Shahi Paneer

Step 1 of 5

Boil chopped onions, tomatoes, and cashews together for 10 minutes, cool down, and blend into an ultra-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 the cashew-tomato puree, Kashmiri red chili powder, cardamom powder, and salt; simmer until butter separates.

Step 4 of 5

Stir in heavy cream and soft paneer cubes.

Step 5 of 5

Simmer gently for 5 minutes and serve warm with garlic naan.