Step-by-Step Instructions

1. 1.Prepare the base for the paste

   Heat 2 tablespoons of oil in a pan. Add 4-5 cloves of garlic and a 1-inch piece of ginger. Sauté for a few seconds until fragrant.

2. 2.Cook onions, tomatoes, and cashews

   Add 1 cup of chopped onion to the pan and sauté until the onion softens. Then, add 4 cubed tomatoes and 15-20 cashew nuts. Combine everything well, cover the pan, and cook for 10 minutes until the tomatoes soften.

3. 3.Blend the paste

   Allow the cooked mixture to cool down. Transfer it to a blender, add 1/2 cup of water, and blend into a smooth paste. Set aside.

4. 4.Temper spices in butter and oil

   In the same pan, heat 2 tablespoons of oil and 1 tablespoon of butter. Add 2 bay leaves and 1/2 teaspoon of cumin seeds. Sauté for a few seconds until aromatic. Reduce the heat to low.

5. 5.Add dry spices

   Add 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and 1 teaspoon of kasuri methi. Sauté at low heat until the spices turn aromatic.

6. 6.Cook the onion tomato paste

   Pour the prepared onion tomato paste into the pan. Rinse the blender with about 1/4 cup of water and add it to the pan. Add 1 teaspoon of salt and combine everything well. Cover and cook for 5 minutes on medium heat.

7. 7.Add garam masala and paneer

   Mix the gravy well. If it's too thick, add a little water or milk and bring to a boil. Add 1 teaspoon of garam masala and combine. Then, add 350 grams of cubed paneer and mix gently.

8. 8.Simmer and finish

   Optionally, add 1/2 teaspoon of sugar. Cover and cook for 2-3 minutes on medium heat. Add 1 tablespoon of butter, 2 thin-slit green chilies, 2 tablespoons of chopped coriander leaves, 1/2 teaspoon of crushed kasuri methi, and 2 tablespoons of fresh cream. Adjust salt to taste. Switch off the stove and combine everything well.

9. 9.Serve

   Transfer the Paneer Butter Masala to a serving bowl. Enjoy hot with Roti, Naan, or Jeera rice.