Stovetop Paneer Butter Masala with Bell Peppers

Soak 1/2 cup cashews in warm water for 15 minutes, then blend into a smooth paste. Puree 6 large Roma tomatoes in a blender and set aside.

Heat 2 tbsp vegetable oil in a large heavy-bottomed skillet or wok over medium heat. Add 800g cubed paneer and pan-fry until golden brown on all sides. Remove the paneer from the pan and set aside.

In the same pan, saute 2 diced large bell peppers for 3 minutes until slightly tender but still crisp. Remove and set aside with the paneer.

Melt 4 tbsp unsalted butter in the skillet. Add 3 finely chopped large yellow onions and saute until golden brown, about 8 to 10 minutes.

Stir in 2 tbsp ginger-garlic paste and cook for 1 minute until the raw smell disappears.

Add the pureed tomatoes, 1 tbsp Kashmiri red chili powder, 1/2 tsp turmeric powder, and 2 tsp salt. Cook for 10 minutes, stirring occasionally, until the oil begins to separate from the masala.

Stir in the cashew paste and cook for another 5 minutes over medium-low heat, stirring continuously to prevent the paste from sticking to the bottom.

Pour in 1 cup of water, 1 tbsp garam masala, and 1 tbsp crushed kasuri methi. Bring the gravy to a gentle simmer.

Fold in the fried paneer cubes, sauteed bell peppers, and 1/2 cup heavy cream. Simmer for 3 to 4 minutes to allow the flavors to meld. Serve hot with naan or rice.