First, start by sautéing your onions in the butter until they turn translucent. Make sure to keep your heat on a medium setting.

Add in your chopped garlic and ginger and cook for another minute.

Then, add in your garam masala, chili powder, cumin powder, fenugreek leaves, and turmeric and cook for another minute. You may want to turn the heat down to make sure the spices don’t burn. Cook until aromatic.

Now, add in canned tomatoes, salt, and cashews. Let simmer for 5-7 minutes.

Add in water, bring to a simmer, cover your mixture with a lid, and let everything cook for 25-30 minutes. Make sure to keep checking on the mixture every 5 minutes or so. Give it a stir and ensure it doesn’t stick to the bottom of your pan and burn.

Wait for the mixture to cool down, and then mix with an immersion blender until the consistency is smooth and creamy. You can also add the mixture into a regular blender, but do not pour the mixture into the blender while it’s still hot.

Strain your blended mixture through a sieve to remove cashew pulp.

Add in your cream, paneer, and sugar, and extra water if needed.

Let the mixture simmer for another 10 minutes until paneer has softened.

Garnish with cilantro and more cream.

Soak up excess moisture from your soya chaap using a paper towel.

Next, heat up your oil on medium heat and add in soya chaap.

Then, sauté on high heat until the soya chaap starts to slightly brown.

Sprinkle your cajun seasoning on top and mix evenly.

Continue sautéing until the soya chaap is golden brown and crispy. The process may take up to 15 minutes.

Add your crispy soya chaap to your curry mixture and simmer on a low heat for another 10 minutes. Serve with rice, roti, or naan.