Created by Sue on July 2, 2013
Step 1: Heat oil in a skillet; add onion, cumin, mustard seed and curry leaves; cook for about a minute or until spices sputter.
Step 2: Add ginger and garlic paste to pan along with turmeric, coriander, asafoetida, salt and pepper, stirring to mix well.
Step 3: Add chopped tomatoes and chopped chillies and a half cup water and cook over low heat, stirring, until tomato breaks down, adding more water as needed.
Step 4: When tomatoes get soft and curry is still slightly saucy, stir in the cashew butter. Add a little water if it is too thick.
Step 5: Then stir in the cream and paneer cubes and simmer over low heat about 5 minutes or just until hot; do not boil.