1
onions, garlic, cardamom, ginger until the onions turn pink/soft.
2
Add the tomatoes, salt, the Chicken Butter Masala mix, Kashmiri chili, cashews and sugar. Cook ~3 min.
3
Add a little water; . Strain if needed.
4
In a second pan, melt butter, bay/cinnamon/cardamom, then .
5
Pour the gravy over the paneer; mix. over the top. Simmer 2 min.
6
Stir in coconut milk or cream if using. Float a last splash of cream on top; garnish with coriander.