Rich, creamy & everyone's all-time favourite.
Blanch tomatoes for 2 minutes, peel and puree with soaked cashews until silky smooth.
Melt 2 tbsp butter in a heavy pan. Sauté onions until golden, then add ginger-garlic paste and cook 1 minute until fragrant.
Pour in the tomato-cashew puree, chilli powder and salt. Simmer on low for 10 minutes, stirring often, until oil leaves the sides.
Slide in paneer cubes, cream and garam masala. Simmer 3 minutes. Crush kasuri methi between your palms and stir in. Top with the last tbsp of butter.
Layered basmati rice with fragrant spices.
Coconut milk-based curry with fresh catch.
Yellow lentils tempered with ghee and spices.
