• 8 oz (200-250 grams) Paneer , cut into 1 inch cubes
• 4 ripe red Roma tomatoes , chopped
• 1 large yellow onion , thinly sliced
• 2 tablespoons butter
• 1 tablespoon oil
• ½ cup unsalted cashews , take ¾ cup for slightly thicker curry
• 1 tablespoon Ginger-Garlic paste , or 3 grated garlic & ½ inch grated ginger
• 1 tablespoon dried fenugreek leaves (Kasuri Methi) , crushed between two palms
• 1 tablespoon tomato paste , no added sugar or preservatives, and made from sundried tomatoes
• ½ cup water

Powdered Spices

• 1 teaspoon cumin powder
• 1 ½ teaspoons coriander powder
• 1 teaspoon Kashmiri red chili powder
• ¼ teaspoon turmeric powder
• 1 teaspoon pink salt , or to taste

Whole Spices

• 1 small cinnamon stick
• 2 green cardamom pods
• 2 cloves
• 2 whole black peppers

For Garnish

• 2 tablespoons heavy cream , optional
• 1 tablespoon butter , optional
• 1 tablespoon chopped cilantro , optional