Start by marinating the cottage cheese cubes in a bit of salt, turmeric powder, red chilly powder and garam masala powder for 15-30 minutes.
Next, heat up some butter in the pot and fry the cottage cheese for 2-3 minutes on each side. Remove them out and set them aside.
Add some more butter in the same pot and saute some cumin seeds, chopped onions, chopped tomatoes, ginger-garlic paste, cashewnuts, coriander powder, garam masala powder and salt until the mixture starts to come together.
Once the tomatoes and onions seem softened, remove the mixture from heat and allow it to cool down. Use a stick blend to blitz everything together until you get a uniform mixture.
Turn the heat back on and add the cream, cottage cheese cubes and a generous sprinkle of dried fenugreek leaves.
Let the curry simmer for a few minutes and it's done!