Start by heatinh oil/butter In a pan.

Add paneer cubes with turmeric, chilli powder, garam masala, and a pinch of salt. Sauté gently for 2–3 minutes until lightly golden. Set aside.

In a pan, heat 1 tbsp oil + 1 tbsp butter. Add onions, ginger, garlic, green chillies, and sauté until golden.

Add tomatoes, cashews and spices. Cook until soft (8–10 minutes). Let it cool, then blend into a smooth paste.

In the same pan, melt 1 tbsp butter. Add the blended paste. Cook on medium until oil separates. Add water as needed

Stir in cream, kitchen king masala, and sautéed paneer cubes. Simmer for 4–5 minutes. Garnish with kasuri methi.

For Tandoori Naan: In a mixing bowl, combine flours, baking powder, baking soda, salt, and sugar.

Add curd and oil. Add warm water gradually and knead into a soft, smooth dough. Cover and rest for 2 hours.

Divide dough into 6 equal parts. Roll into ovals as shown.

Heat a tawa or iron pan until very hot. Wet one side of the naan with water, place wet side down on the pan.

Press gently. Once bubbles appear, flip directly on open flame. Cook until spots appear like tandoor.

Remove using thongs, apply some butter. Can you see the tandoor texture even at the bottom 😍