Step-by-Step Instructions

1. 1.Prepare the Gravy Base

   Heat 2 tbsp of oil in a pan. Add 4-5 cloves of garlic and 1 inch of ginger. Saute for a few seconds until aromatic.

2. 2.Cook Onions, Tomatoes, and Cashews

   Add 1/2 large chopped onion (or 1 cup chopped) and saute until the onion softens. Then, add 4 cubed tomatoes and 15-20 cashew nuts. Combine well. Cover the pan and cook for 10 minutes until the tomatoes soften.

3. 3.Blend the Gravy Base

   Remove the cooked mixture from heat and allow it to cool down completely. Transfer the cooled mixture to a blender. Add 1/2 cup water and blend into a smooth paste. Keep the onion tomato paste aside.

4. 4.Temper Spices

   In the same pan, heat 2 tbsp oil and 1 tbsp butter. Add 2 bay leaves and 1/2 tsp cumin seeds. Saute for a few seconds until aromatic. Reduce the heat to low. Add 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1 tsp kasuri methi. Saute at low heat until the spices turn aromatic, about 30 seconds.

5. 5.Cook the Gravy

   Pour the prepared onion tomato paste into the pan. Add a little water from the blender to rinse out any remaining paste. Add 1 tsp salt and combine everything well. Cover the pan and cook for 5 minutes on medium heat. Mix well. If the gravy is too thick, add a little bit of water or milk and bring it to a boil.

6. 6.Add Paneer and Final Seasonings

   Add 1 tsp gram masala and combine well. Add 350 gm cubed paneer and mix gently to coat the paneer with the gravy. Add 1/2 tsp sugar (optional). Cover the pan and cook for 2-3 minutes on medium heat.

7. 7.Garnish and Serve

   Add 1 tbsp butter, 1-2 thin slit green chilies, and 2 tbsp chopped coriander leaves. Crush 1/2 tsp kasuri methi between your palms and sprinkle it over the curry. Drizzle 2 tbsp fresh cream over the paneer butter masala. Adjust the salt as per taste. Switch off the stove and combine everything gently. Transfer the Paneer Butter Masala to a serving bowl and serve hot with Roti, Naan, or Jeera rice.