Paneer Cheese Butter Masala Curry

In a pan, heat the butter and oil at medium heat. Add the chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and cook for another minute until the raw smell disappears.

Meanwhile, grind the soaked cashew nuts into a smooth paste using a blender or food processor.

Add the tomato puree to the pan and cook for 3-4 minutes.

Now, add the cashew paste, red chilli powder, turmeric powder, garam masala, and salt. Mix well and cook for 2 minutes.

Add the paneer cubes and gently mix them with the masala Bring it to a simmer for 5 minutes on low heat, allowing the flavors to blend.

Crush the dried fenugreek leaves between your palms and add to the pan. Mix well.

Pour in the heavy cream and give it a good stir. Let it cook for an additional 2-3 minutes.

Remove the pan from heat and transfer the prepared Paneer Butter Masala to a serving dish.

Garnish with fresh cilantro leaves.

Serve hot with naan bread or steamed rice.