Blend the onion, garlic, and ginger in a food processor until smooth.

1. In a large frying pan, heat the butter and oil over medium-high heat.
2. Add the blended onion mixture and sauté for 5-6 mins until the onion browns at the edges.
3. Stir in salt, garam masala, curry powder, paprika, and cinnamon, cooking for 1-2 mins until fragrant.
4. Pour in the chicken stock, passata, tomato purée, sugar, and cardamom pods.
5. Bring to a boil, then simmer for 10 mins until thickened.
6. Remove the cardamom pods, stir in the cream, and heat through.
7. Add the paneer and cook for 3 mins until heated through.

1. Serve the curry topped with fresh coriander, red onion slices, and a sprinkle of nigella seeds.
2. Accompany with naan for dipping.