Smoky grilled paneer cubes simmered in a rich, creamy tomato gravy with traditional Indian spices.
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Whisk yogurt with half the ginger-garlic paste, chili powder, and garam masala; marinate paneer cubes for at least 30 minutes.
Grill or pan-sear the marinated paneer cubes over high heat until charred spots appear on all sides, then set aside.
In a heavy-bottomed pan, melt butter and sauté the chopped onions until they are deep golden brown.
Add the remaining ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
Pour in the tomato puree and cook on medium heat until the oil begins to separate from the masala base.
Stir in the cashew paste and a splash of water to reach a silky consistency, then simmer for 5 minutes.
Gently fold in the grilled paneer cubes and heavy cream, ensuring the paneer is well-coated in the gravy.
Crush the dried fenugreek leaves between your palms, sprinkle over the curry, and garnish with fresh cilantro before serving.
