Start by preparing the paneer and tofu:

• Heat 1 tablespoon of vegetable oil in a pan over medium heat.
• Add the paneer and tofu cubes and sauté until they turn golden brown.
• Remove them from the pan and set them aside.

For the curry:

• In the same pan, add 2 tablespoons of butter and 1 tablespoon of vegetable oil. Heat over medium-low heat.
• Add the finely chopped onions and sauté until they turn translucent and lightly browned.

• Add the minced garlic and ginger to the pan. Sauté for another minute or until the raw smell disappears.
• While the onions, garlic, and ginger are cooking, blend the soaked cashew nuts with a little water to make a smooth paste.
• Add the tomato puree to the pan and cook for 5-7 minutes until the mixture thickens and the oil begins to separate from the tomato paste.
• Stir in the cashew nut paste and continue cooking for another 2-3 minutes.
• Add the red chili powder, ground coriander, ground cumin, and salt. Cook for a few more minutes until the spices are well incorporated and the oil separates.
• Pour in the heavy cream and mix well. Let it simmer for a few minutes until the gravy thickens.
• Add the sautéed paneer and tofu cubes to the gravy. Gently mix them in without breaking them.
• Sprinkle garam masala over the curry and stir to combine.
• If the curry is too thick, you can add some water to achieve your desired consistency. Simmer for a few more minutes.
• Taste the curry and adjust the salt and spice levels according to your preference.
• Once everything is well combined and the paneer and tofu are heated through, remove the curry from the heat.
• Serve the Paneer Butter Tofu Curry hot with steamed rice, naan, or roti.

  Enjoy your homemade Paneer Butter Tofu Curry!