Step-by-Step Instructions

1. 1.Prepare the Cashew-Tomato Puree

   Add chopped tomatoes and cashews (soaked in hot water for 15 minutes) to a blender. Blend until a smooth puree is formed.

2. 2.Sauté Aromatics

   In a hard anodized pan or iron kadai, melt 2 tablespoons of butter over medium heat. Add cumin seeds and let them splutter. Then add finely chopped onions, minced garlic, minced ginger, and chopped green chilies. Sauté until the onions soften and become translucent, ensuring they don't brown and the garlic/ginger don't burn.

3. 3.Add Dry Spices

   Once the aromatics are soft, add 1/4 teaspoon of turmeric powder, 2 tablespoons of Kashmiri red chili powder, 1 teaspoon of cumin powder, 2 tablespoons of coriander powder, 1 teaspoon of garam masala, and 1 teaspoon of elaichi powder. Stir well to combine the spices with the sautéed aromatics.

4. 4.Incorporate Wet Ingredients

   Add 1 tablespoon of sugar, salt to taste, and the prepared tomato-cashew puree to the pan. Mix thoroughly. Then, add 1/4 cup of fresh cream and stir until well combined.

5. 5.Add Paneer and Kasuri Methi

   Gently add the cubed paneer and 1 tablespoon of kasuri methi (dried fenugreek leaves) to the gravy. Stir carefully to coat the paneer without breaking it.

6. 6.Simmer the Gravy

   Taste the gravy and adjust seasonings (salt, sweetness, spice) if needed. Cover the pan and let the curry simmer for 15 minutes to allow the flavors to meld and the raw tomato taste to disappear.

7. 7.Final Touch with Ghee

   After 15 minutes of simmering, add 1 tablespoon of ghee on top of the curry. Stir it in and simmer for another 5 minutes.

8. 8.Serve

   The Paneer Butter Masala is now ready. Serve hot with fulka, tandoori roti, Amritsari kulcha, naan, or jeera rice.