1. Heat the oil and butter in a non-stick saucepan. Add the onion and a little seasoning and fry until soft and then until golden at the edges.
2. Meanwhile, blend together the tomato, yoghurt, cashews and tomato paste until smooth.
3. Add the garlic to the onions in the pan and cook gently for 40-50 seconds, or until the garlic smells cooked.
4. Add the blended tomato and nut paste, turn up the heat and cook, stirring constantly until it comes to a boil. To avoid the yoghurt splitting, don’t stop stirring until it boils. Continue to cook until it is thick and releases oil. You will see little bubbles at the base of the pan.
5. Add the paneer, Tikka Masala paste and 150-200ml water and simmer for 5 minutes. The curry should be lightly creamy. Taste and adjust the seasoning.
6. Finish with cream and coriander if using.

SERVE WITH:

• Raita with pomegranate and mint
• Buttered naan with finely chopped coriander