Paneer Butter Masala

1. Cut paneer into 1-inch cubes. If desired, lightly pan-fry them until golden. 2. In a pan, heat butter. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for 1 minute. 3. Add crushed tomatoes, turmeric powder, red chili powder, and coriander powder. Cook, stirring occasionally, until the oil separates from the masala, about 8-10 minutes. 4. Meanwhile, blend the soaked cashews with a little water to form a smooth paste. 5. Add the cashew paste to the tomato mixture and cook for 2-3 minutes, stirring constantly to prevent sticking. 6. Stir in garam masala, salt, and 1/2 cup of water. Bring to a simmer. 7. Add the paneer cubes and cook for 5 minutes, allowing them to absorb the flavors. 8. Stir in the heavy cream and cook for another 2 minutes. Do not boil after adding cream. 9. Garnish with fresh coriander and serve hot with naan, roti, or rice.