Step 1

Make the cashew puree: In a small bowl, combine the cashews and boiling water. Let soak for 30 minutes, then transfer the mixture to a blender or mini food processor and puree until smooth.

Step 2

Make the paneer: In a medium (10-inch) nonstick pan over medium heat, melt 1 tablespoon of the butter. Add the paneer and cook, turning the cubes occasionally, until light golden brown on at least two sides, 5 to 7 minutes. Transfer to a small bowl.

Step 3

Add the remaining 3 tablespoons of butter to the pan, and once it melts add the cashew puree. Cook, stirring, until the mixture is incorporated, then stir in the tomato puree, chili powder, garam masala and paprika. Cook, stirring occasionally, until the mixture thickens, 1 to 2 minutes. Stir in the water and add the paneer. Cook, stirring occasionally, until the mixture darkens and oil rises to the surface, 5 to 7 minutes. (You might want to use a splatter guard here, as the bubbles tend to spit.) Stir in the sugar, cream and salt, and cook just until the mixture is incorporated and heated through, 30 seconds. Taste, and season with more salt, if needed.

Step 4

Garnish with ginger and chile slices, if using, and serve warm.