Paneer butter masala

Ingredients
For the gravy:
-2 tbsp butter, 1 tbsp oil, 2-3 tomatoes (roughly chopped), 1 medium onion (chopped), 5-6 garlic cloves, 1-inch ginger, 10-12 cashew nuts, 1 tsp Kashmiri red chili powder, 1 tsp garam masala, 1 tsp coriander powder, ½ tsp turmeric powder, Salt to taste

-200-250 grams paneer (cubed), ½ cup fresh cream, 1 tsp sugar (optional), 1 tsp kasuri methi (dried fenugreek leaves), Fresh coriander leaves (for garnish), 1 cup water
Preparation Steps
– Heat oil and 1 tbsp butter in a pan. Add chopped onions, garlic, and ginger. Sauté until soft and slightly golden. Add chopped tomatoes and cashews. Cook until tomatoes become mushy.
– Let the mixture cool slightly, then blend into a smooth paste using a mixer.
– In the same pan, add remaining butter and pour in the prepared puree. Cook on medium heat for 5-7 minutes until it thickens and releases oil.
– Add turmeric, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for another 2-3 minutes.
– Pour in fresh cream and mix gently. Add paneer cubes and 1 cup water. Let it simmer for 5 minutes so paneer absorbs the flavors.
– Crush kasuri methi between your palms and add it to the curry. Add a pinch of sugar (optional) for balance. Mix well. Serve.