Step-by-Step Instructions

1. 1.Prepare Paneer

   Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan. Add the cubed paneer and fry until golden brown on all sides (0:30). Remove the fried paneer and set aside.

2. 2.Prepare Gravy Base

   In the same pan, add 1 bay leaf. Then add 1 teaspoon of ginger paste and 1 teaspoon of garlic paste. Sauté until the raw flavor disappears (1:00). Add 1 tablespoon of red onion paste and continue to sauté until it turns translucent and the raw aroma is gone.

3. 3.Add Tomatoes and Spices

   Add the tomato puree (from 4 boiled, peeled, and ground tomatoes) to the pan. Mix well (1:10). Stir in 1 tablespoon of Kashmiri chili powder and mix thoroughly.

4. 4.Incorporate Cashew Paste and Seasoning

   Add the cashew paste (from 12 soaked and ground cashews) to the gravy. Mix well (1:30). Sprinkle in 1 teaspoon of garam masala, salt to taste, and 2 tablespoons of sugar. Stir to combine all ingredients.

5. 5.Simmer the Gravy

   Add water as needed to achieve your desired gravy consistency (2:10). Bring the gravy to a gentle boil.

6. 6.Combine Paneer and Gravy

   Carefully add the fried paneer cubes back into the simmering gravy (2:20). Stir gently to coat the paneer.

7. 7.Finish and Garnish

   Simmer the Paneer Makhani for 5 minutes on medium-low flame to allow the flavors to meld. Stir in 2-3 teaspoons of fresh cream (2:40). Garnish with 1 teaspoon of Kasoori Methi powder before serving (2:50).