Indian stew with paneer cheese

Heat a tablespoon of melted butter in a pan.

Add two pieces of cardamom, heat for 30 seconds, then add diced onion and sauté, stirring until the onion becomes translucent.

Add diced tomatoes, mix, and fry covered over medium heat until the onions and tomatoes soften. This will take about 10 minutes.

Then add garam masala.

Add ground coriander, chili, sugar, and cashews. Mix, remove from heat, and let cool.

Blend the tomato-onion mixture in a blender until smooth puree.

In the same pan, reheat the ghee, sauté cinnamon, cloves, remaining cardamom, and bay leaf for a minute. Then lower the heat and add ginger-garlic paste, sautéing while stirring for 30 seconds.

Then pour in the tomato puree, cover again and cook on medium heat for another 5-10 minutes. To achieve the desired consistency, you can add a little water or, conversely, reduce the sauce without a lid.

Add diced cheese and fenugreek leaves, mix and simmer on low heat for another 2 minutes.

Then remove from heat and serve, drizzled with cream and garnished with cilantro.