Step-by-Step Instructions

1. 1.Prepare the base for the paste

   Heat 2 tbsp oil and 2 tbsp butter in a large kadai or pan over low flame. Add 5 cloves and 2 cardamom pods, then sauté for a few seconds until aromatic.

2. 2.Sauté aromatics and vegetables

   Add 2 sliced onions, 2 cloves of garlic, and 1 inch of ginger. Sauté well for 3-4 minutes until the onions soften and turn translucent.

3. 3.Add tomatoes and cashews

   Add 3 sliced tomatoes and 15 cashews. Sauté well for 2-3 minutes.

4. 4.Boil and soften the mixture

   Cover the pan and boil for 10 minutes, or until the tomatoes soften completely.

5. 5.Blend and strain the paste

   Allow the mixture to cool completely, then transfer it to a blender and blend into a smooth paste. Strain the blended paste through a fine-mesh sieve into a bowl to ensure a smooth gravy, discarding any residue.

6. 6.Prepare for the gravy

   In the same pan, heat another 2 tbsp oil and 2 tbsp butter. Add 1 bay leaf and 1 slit green chili. Sauté on low flame for 1 minute until they turn aromatic.

7. 7.Sauté finely chopped onion

   Add 1 finely chopped onion and sauté well for 3-5 minutes until it turns golden brown.

8. 8.Add powdered spices

   Reduce the flame to low and add 1/2 tsp turmeric powder, 1 tsp chilli powder, 3/4 tsp coriander powder, 1/4 tsp cumin powder, 1/2 tsp garam masala, and 1 tsp salt. Sauté the spices for 1 minute until aromatic.

9. 9.Combine with tomato-onion paste

   Pour the strained tomato-onion paste into the pan. Sauté well for 5-7 minutes until the oil separates from the paste.

10. 10.Adjust consistency and add cream

    Add 1 cup of water and mix well, adjusting the consistency of the gravy as desired. Bring it to a gentle simmer. Add 2 tbsp of cream and mix well on low flame until fully combined.

11. 11.Add paneer and simmer

    Gently add 16 paneer cubes to the gravy and mix carefully to coat them. Cover the pan and simmer for 5 minutes to allow the paneer to absorb the flavors.

12. 12.Finish and serve

    Crush 1 tsp of kasuri methi between your palms and sprinkle it over the curry. Garnish with 2 tbsp of finely chopped coriander and mix gently. Serve the restaurant-style Paneer Butter Masala hot with roti, naan, or rice.