Sauté 2 diced onions in 2 tablespoons of melted butter. Add 4 cloves of garlic, two green chillies and a spoon of chopped ginger. Once the onion is cooked, add two diced tomatoes and half a cup of cashews. As they cook and melt together, add a spoon of tumeric, a spoon of cumin powder, a spoon of smoked paprika, salt to taste and a spoon of garam masala. Add very little water to stop masalas from burning and to let the onions and tomatoes melt together. Transfer the mix into a blender and blend into a smooth paste.
Meanwhile, in the same pan, heat another 2 tablespoons of butter and lightly fry 250-300 grams of diced paneer (or 500-600g chicken). Add the paste and a cup and a half of water and simmer together. When the gravy texture seems right to you, add half a cup of kasuri methi. Simmer for another 5 minutes and take off the heat. Serve hot with your choice of carb!
