Step-by-Step Instructions

1. 1.Prepare the Paste Base

   Heat a non-stick pan over medium heat. Add 2 tablespoons of cooking oil and swirl to coat the pan. Reduce heat to medium. Add 3 cloves and seeds from 3 cardamom pods. Quickly sauté the spices for a few seconds.

2. 2.Sauté Aromatics and Vegetables

   Add 2 tablespoons of butter to the pan and let it melt and become frothy. Add 14 split cashews (about 7 whole), 2 large garlic cloves, and a 1-inch piece of ginger root. Sauté for a few minutes until fragrant. Add 2 sliced red onions and sauté until softened. Then add 2 sliced tomatoes and continue sautéing.

3. 3.Simmer and Blend the Paste

   Cover the pan with a lid and let the mixture boil for about 15 minutes until the onions and tomatoes are very soft. Uncover the pan. Transfer the softened mixture to a blender and blend until it forms a smooth paste.

4. 4.Prepare the Gravy Base

   Heat a new hot pan. Add 2 tablespoons of cooking oil and swirl. Reduce heat to medium. Add 2 tablespoons of butter and let it melt. Add 1 chopped green chili (deseed if preferred for less heat) and sauté. Add 1 small chopped red onion and sauté until softened.

5. 5.Add Spices and Paste

   Add 1/4 teaspoon turmeric powder, 1 tablespoon ground cumin and coriander powder, and 1/2 teaspoon red chili powder. Give it a quick mix, being careful not to burn the spices. Add salt to taste. Continue sautéing for a short time. Then, add the previously blended onion-tomato-cashew paste to the pan. Mix well and sauté until the oil starts to separate from the sides of the paste (around 8:55).

6. 6.Incorporate Liquids and Yogurt

   Add 1 cup of water to the paste and mix thoroughly until a consistent gravy forms. Reduce the heat to very low, almost off. Quickly add 2 tablespoons of yogurt (curd) and stir it in immediately to prevent curdling. The color of the gravy will change to a beautiful orange hue.

7. 7.Add Paneer and Finish

   Add 32 paneer cubes (approximately 12 ounces) to the gravy. Gently stir the paneer to coat it evenly. Cover the pan with a lid and let it simmer for 5 minutes on medium-low heat. Uncover the pan. Add 2 tablespoons of chopped cilantro (coriander leaves) and 1 teaspoon of crushed fenugreek (methi) leaves (rub them between your palms before adding). Give it a quick stir. Cover again for 5 more minutes. The Paneer Butter Masala is now ready to be served. Enjoy with naan bread, roti, or rice.