Step-by-Step Instructions

1. 1.Fry the Paneer

   Heat 1 tablespoon of oil in a pan. Add 1/2 teaspoon of red chilli powder and 1/2 teaspoon of salt, then mix well. Add the cubed paneer to the pan and fry on low flame until it turns golden brown on all sides. Remove the fried paneer and set it aside.

2. 2.Prepare the Gravy Base

   Add another 1 tablespoon of oil to the same pan. Add sliced onions, garlic cloves, green chillies, and quartered tomatoes. Sauté these ingredients until they are about 70% cooked and softened. Remove from heat, let the mixture cool down, and then blend it into a smooth paste using a mixer.

3. 3.Cook the Main Gravy

   In the same pan, heat 1 tablespoon of oil and 2 tablespoons of butter. Add whole spices: 1 small piece of cinnamon stick, 2-3 cardamom pods, and 2-3 cloves. Add 1 small finely chopped onion and sauté until it becomes translucent. Then, add 1 tablespoon of ginger-garlic paste and sauté until its raw smell disappears. Pour in the blended tomato-onion paste. Add 1 teaspoon of coriander powder, 1 teaspoon of garam masala, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, 1/2 teaspoon of cumin powder, and salt to taste. Mix all ingredients thoroughly. Add water as needed to achieve the desired consistency. Cover the pan and cook for 5 minutes until the masala is well cooked.

4. 4.Combine and Finish

   Add the previously fried paneer cubes to the gravy and mix gently. Stir in the mixture of cashew paste and fresh cream (approximately 1/2 cup combined). Add 1 teaspoon of sugar (optional, for taste balance). Crush 1 tablespoon of kasoori methi between your palms and sprinkle it over the gravy. Cover the pan again and cook on low flame for another 10 minutes. Finally, turn off the heat and let the Paneer Butter Masala rest for 10 minutes to allow the flavors to meld.

5. 5.Serve

   Transfer the Paneer Butter Masala to a serving bowl. Serve hot with chapati, naan, or your favorite Indian bread.