Add one tbsp butter and 2 tbsp olive oil to a heavy bottomed pot.

Sauté cubed paneer until golden, then use a slotted spoon to remove and set aside.

Add a little more oil (approximately 1 tbsp) and add the cumin, coriander, and onions.

After 5 min, add the garlic, ginger, sriracha, raw cashews, cilantro, tomatoes, and salt.

Sauté until reduced and cooked through.

Transfer onion/tomato mixture to a blender and blend on high until smooth.

Return blender mixture (masala) to the pot, along with 1.5-2 cups water.

Add garam masala and mix well.

Taste and add a little more salt if needed.

Add your chopped vegetables and paneer.

Mix well to combine and let simmer for 20 min, stirring occasionally.

Add the crushed kasuri methi and simmer for an additional 5-10 minutes.

Garnish with chopped cilantro and serve over rice or with chapathi/roti/naan!