Paneer Tomato Curry

Instructions

1. 1

   Drain the soaked cashews and blend them with chopped tomatoes until completely smooth.

2. 2

   Melt the butter in a pan over medium heat until it stops foaming.

3. 3

   Add the diced onions to the pan and fry on medium heat for about 6 minutes until soft and golden.

4. 4

   Stir in the ginger-garlic paste and cook on medium-low heat for 1 minute until fragrant.

5. 5

   Pour in the tomato-cashew puree and garam masala, simmer on medium-low heat for 10 minutes until thick and oil droplets float.

6. 6

   Add paneer cubes and heavy cream, stir gently, and cook on low heat for 5 minutes until warm and tender.