Start by soaking a small handful of cashews in a cup of hot water for twenty to thirty minutes.

After that, prepare the rest of the ingredients. Chop the tomatoes, cut the paneer and crush three to four garlic cloves.

Make the paste of ginger mixed with garlic by grinding the crushed garlic cloves with one inch of ginger until you get a satisfying paste. Set the paste aside.

After soaking, drain the cashews and transfer them to a blender. Add 2 to 3 teaspoons of fresh water. Set aside the cashew paste.

Blend the chopped tomatoes in the same blender to get a smooth tomato puree. No need to wash the blender between steps.

Heat a heavy pan with a thick bottom over low to medium heat. Add 2 teaspoons of butter to the pan. You can also use 1-2 tablespoons of oil to prevent the butter from browning.

Combine a bay leaf to the pan and cook for a few seconds until fragrant. Add 1 teaspoon of ginger-garlic paste. Sauté for ten seconds until the raw aroma disappears.

Add the tomato puree to the pan and combine it with the butter. Cook the tomato puree on low to medium heat, stirring occasionally. Cover the pan with a lid if the puree bubbles during cooking.

Simmer the puree for 5-6 minutes. Add a teaspoon of red chilli powder or other powder. Sauté until the butter starts to separate from the sides of the pan and the tomato puree becomes a thick paste.

Mix the paste of cashew and continue to sauté on low heat until the masala is cooked, and the cashew paste blends in. Stir continuously during this process.

Add a cup of water to the masala and mix well. Allow the curry to simmer and come to a boil on low to medium heat. Stir occasionally.

After 2 to 3 minutes, combine ginger with the gravy. Add 1-2 slit green chillies, salt, and sugar (as needed, depending on the tartness of the tomatoes).

After simmering for a few more minutes, mix the paneer. Stir gently to combine. If the paneer needs more cooking, keep the heat on low until it heats through.

Add 1 teaspoon each of garam masala and crushed dried fenugreek leaves to the gravy. Stir in 1 tablespoon of heavy whipping cream or 3 to 4 tablespoons of light cream until well combined.

Serve the Paneer Masala hot, garnished with remaining ginger julienne and coriander leaves. You can also add a splash of milk or butter while serving for extra richness. Enjoy your delicious Paneer Masala.