Paneer Butter Masala

Soak the cashews in hot water for 15 minutes. Cut the paneer into cubes, roughly chop the onion and tomatoes, and mince the ginger and garlic.

In a deep pan, melt 20 g of butter with the oil. Add the cardamom, bay leaf, and cinnamon stick, and warm through for 30 seconds.

Add the onion, ginger, and garlic, and sauté for 3–4 minutes until softened. Add the tomatoes, soaked cashews, and 100 ml of water; cover and simmer for 10–12 minutes, until the tomatoes have broken down.

Remove the bay leaf and cinnamon stick, let the mixture cool for 5 minutes, then blend until smooth and, if desired, pass through a sieve.

In a clean pan, melt the remaining butter, pour in the puree, and add the Kashmiri chili powder, garam masala, sugar, and salt. Cook over low heat for 5–7 minutes, until the sauce turns glossy; add the remaining water to reach the desired consistency.

Add the paneer and cream, stir gently, and simmer for 2–3 minutes, without letting the cream come to a hard boil.

Crush the kasuri methi between your fingers, sprinkle it into the sauce, stir, and remove from the heat. Serve hot, garnished with cilantro.