Creamy Butter Masala Pasta with Paneer

Cook the pasta in salted boiling water until al dente, then drain and reserve about 1/2 cup of the pasta water. Blend the soaked cashews with the chopped tomatoes until completely smooth.

Heat the ghee in a pan over medium heat. Add the paneer cubes and cook, turning occasionally, until lightly golden on the edges. Transfer the paneer to a plate and set aside.

In the same pan, add the olive oil and butter. Stir in the chopped red onion with a little salt and cook until the onion softens and turns lightly golden.

Add the grated ginger-garlic mixture and saute for 30-60 seconds, just until fragrant. Do not let it brown too much, as it can taste bitter.