Ingredients (serves 4)

• 2 Cup Tomatoes (roughly chopped)
• 1 Cup Red Onion (roughly chopped)
• 1/2 cup Greek yogurt
• 10 nos Cashewnut
• 200 gm Paneer cubed (Indian cottage cheese)
• 2 Garlic clove
• 1 1/2 tsp Ginger paste
• 3 tbsp Tomato Ketchup
• 1 tsp Red chilli powder
• 1/4 tsp Turmeric
• 1 tsp Garam Masala
• 1 tbsp Sugar
• 3 tbsp Butter
• 1/4 cup Cooking cream

Method

1. In a blender jar, add tomato, onion, cashews, ketchup, yogurt, garlic and ginger paste with 1/2 cup water. Blend until smooth.
2. Heat up a frying pan on medium flame. Add butter and as it melts add the prepared mixture. Mix well. Then add red chilli powder, turmeric and garam masala.
3. Cover fry pan with a lid and let it cook for 10 minutes on medium slow flame.
4. Take care when opening lid to check as this curry splutters. Give it a mix after 10 minutes. Then add paneer, salt and sugar.
5. Cover and let it cook for 10 minutes. If curry is sticking at bottom add 1/4 cup water.
6. Add cream. Let curry bubble for 5 minutes. Adjust consistency with water. Take it off the flame.
7. Serve with Rice or Naan.

Notes

Ingredients does look a lot but assembling is easy. Chilli and garam masala quantity can be more or less depending your preference for spicy food. All this ingredients are easily available in local supermarket.