To begin making the Jain Style Paneer Butter Masala, prep all the ingredients and keep ready.Soak the cashew nuts in hot water for 15 minutes and grind to make a puree.

We will start by heating the ghee in a heavy bottomed pan on medium heat. Add the finger and green chilli and saute for a few seconds. Add the tomato puree, turmeric powder, red chilli powder, salt, sugar, kasuri methi, cashew nut puree and garam masala powder.

Stir to combine the masala well and simmer the tomato puree for about 10 minutes till it is cooked and get a creamy consistency.

Finally stir in the fresh cream along with 1/4 cup of water as required and cut paneer pieces. Optionally add in a tablespoon of ghee and simmer for another 10 minutes. Give it a taste and adjust salt and chilli accordingly.

Serve the Jain Style Paneer Makhani can now be eaten with Phulka's for a quick weeknight dinner.