Step-by-Step Instructions

1. 1.Sauté Onions

   Take a kadai and pour 1 tablespoon of oil. Add 2 large chopped onions and sauté until they are translucent.

2. 2.Add Red Chilies

   Add 10 red chilies to the sautéed onions and continue to cook.

3. 3.Add Tomatoes and Cashews

   Add 3 large chopped tomatoes and 1/4 cup of cashew nuts to the mixture.

4. 4.Season with Salt

   Add 1 teaspoon of salt and cook until the tomatoes are nice and mushy.

5. 5.Cool and Grind the Mixture

   Turn off the stove and allow the mixture to cool completely. Transfer the cooled mixture into a mixer jar and grind it to a fine paste.

6. 6.Prepare the Base

   To the same kadai, add 3 teaspoons of ghee. Add 2 teaspoons of Kashmiri chili powder and give it a quick mix on medium flame to prevent burning.

7. 7.Add Ground Paste and Water

   Add the ground tomato, onion, and cashew paste to the kadai. Rinse the mixer jar with 1/4 cup of water and add it to the gravy, mixing well.

8. 8.Add Spices and Herbs

   Add 1 teaspoon of garam masala powder, a few crushed kasuri methi leaves, and a handful of freshly chopped coriander leaves. Mix everything together.

9. 9.Cook the Gravy

   Close the kadai with a lid and cook on low flame for about 10 minutes.

10. 10.Prepare Khoa Mixture

    In a separate mixer jar, grind 50 grams of unsweetened khoa with 3 tablespoons of milk to a fine paste. This mixture adds richness and creaminess.

11. 11.Add Cream and Khoa Mixture

    Add 2 tablespoons of fresh cream and the ground khoa-milk mixture to the gravy. Add 1 teaspoon of sugar (adjust to taste, or omit if khoa is sweet) and 1 teaspoon of salt. Mix everything thoroughly.

12. 12.Add Paneer and Finish Cooking

    Add 300 grams of paneer cut into small cubes. Close the kadai with a lid and cook on low flame for another 10 minutes.

13. 13.Serve

    Your rich and creamy Paneer Butter Masala is ready. Serve hot, garnished with a cube of butter, and enjoy with roti, naan, or pulao.