Step-by-Step Instructions

1. 1.Sauté Spices and Vegetables for Paste

   Heat 2 tablespoons of cooking oil in a non-stick pan over medium heat. Add 3 cloves and seeds from 3 cardamom pods. Sauté briefly. Add 2 tablespoons of butter and let it melt. Add 14 split cashews (approx. 7 whole), 2 large cloves of garlic, and 1 inch of ginger root. Sauté for a few seconds. Add 2 sliced red onions and sauté until they soften. Then add 2 sliced tomatoes.

2. 2.Simmer Paste Ingredients

   Cover the pan with a lid and let the mixture simmer for 15 minutes until the onions and tomatoes are softened.

3. 3.Blend the Paste

   Transfer the sautéed mixture into a blender and blend until it forms a smooth paste.

4. 4.Prepare Gravy Base

   Heat 2 tablespoons of cooking oil in the same pan. Once hot, add 2 tablespoons of butter and let it melt over medium heat. Add 1 chopped green chili and 1 small chopped red onion. Sauté until the onion softens.

5. 5.Add Dry Spices

   Add 1/4 teaspoon of turmeric powder, 1 tablespoon of ground cumin and coriander powder, 1/2 teaspoon of red chili powder, and salt to taste. Sauté the spices for a short time, ensuring they do not burn.

6. 6.Incorporate Paste and Simmer

   Add the prepared onion-tomato-cashew paste to the pan. Mix well and continue to sauté until the oil starts to separate from the paste, indicating it's well cooked.

7. 7.Add Water and Adjust Consistency

   Pour in 1 cup of water and stir thoroughly to combine with the paste. Ensure the gravy reaches a consistent texture.

8. 8.Add Yogurt

   Reduce the heat to very low, almost off. Quickly add 2 tablespoons of yogurt and stir it into the gravy immediately to prevent it from curdling. The color of the gravy will change to a lighter, creamier shade.

9. 9.Add Paneer

   Gently add the 12 ounces of paneer cubes (approximately 32 pieces) into the gravy. Stir carefully to coat the paneer without breaking it.

10. 10.Final Simmer

    Cover the pan and let the paneer simmer in the gravy for 5 minutes on medium-low heat, allowing the flavors to meld.

11. 11.Garnish and Finish

    Uncover the pan. Sprinkle 2 tablespoons of chopped cilantro (coriander leaves) and 1 teaspoon of crushed fenugreek (methi) leaves over the paneer butter masala. Stir gently.

12. 12.Serve

    Your restaurant-style Paneer Butter Masala is now ready. Serve hot with naan bread, roti, or rice.