Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

• Adjust green chili quantity or remove seeds for less heat.

• Quickly stir in yogurt to prevent curdling.

• Sauté the paste until oil separates for a richer flavor.

• Use heavy cream instead of yogurt for an even richer gravy.

• Add a pinch of sugar to balance the flavors if desired.