Lingkan Reang
Simmer chopped tomatoes, cashews, ginger, garlic, spices, and water until softened, blend into a smooth paste.
Saute onions in butter with a bay leaf until golden, then add the tomato-cashew paste and cook until shiny.
Mix in cumin, coriander, and chili powders, saute until the oil separates.
Add water, slit green chillies, salt, and sugar, and bring to a simmer.
Stir in cubed and grated paneer, then add kasuri methi and garam masala.
Finish with cream, garnish with coriander and ginger, and serve.