Paneer Butter Masala is a rich, creamy, and mildly spiced North Indian curry that pairs perfectly with naan, roti, or rice. This quick version brings restaurant-style flavors with a homemade touch, using aromatic spices, cashews for creaminess, and a hint of ghee for indulgence. Ingredients: For the Masala Paste: 1 medium onion, roughly chopped 6–7 garlic cloves 1 dried red chili (optional) 2 medium tomatoes ½ cup cashews (optional, for creaminess) (Optional whole spices for enhanced aroma- Small piece of cinnamon stick,2 cloves,4–5 peppercorns,1 cardamom,1 tsp coriander seeds) 1 tbsp curd (plain yogurt) For the Curry: 2 tbsp ghee 1 tsp cumin seeds 1 bay leaf (optional) ⅓ tsp turmeric powder 1 tsp red chili powder (Kashmiri chili for mild heat) 1 tsp sugar 1 tsp salt (adjust to taste) ½ tsp garam masala ½ tbsp kasuri methi (dried fenugreek leaves) ¼ tsp amchoor (dried mango powder if tomatoes aren’t sour enough) ¼ cup chopped capsicum (optional) 200g paneer, cubed Fresh coriander leave...