Step 1: Soak the Paneer

In a bowl, take 2 cups of hot water. Season it with 1/2 tsp of salt and 1/4 tsp of turmeric powder and stir well. Cut 375g of paneer into small cubes and add them to the seasoned hot water. Let it soak while you prepare the gravy.

Step 2: Prepare the Gravy Base

Heat 2 tbsp of oil and 2 tbsp of butter in a pan on medium heat. Once the butter melts, add 3 green cardamoms, 5 cloves, and 4 Kashmiri dry red chilies. Sauté until aromatic. Add 2 roughly chopped medium onions and sauté until they turn translucent.

Step 3: Cook the Tomato and Cashew Mixture

Add 1 tsp of ginger paste and 2 tsp of garlic paste to the pan. Sauté until the raw smell disappears. Add 4 chopped tomatoes, 1/4 cup of cashew nuts, and 1/2 tsp of salt. Mix well and cook until the tomatoes turn soft, mashing them occasionally. Add 1 cup of water, mix, cover the pan, and let it cook for about 10 minutes.

Step 4: Blend the Gravy Base

Turn off the heat and allow the mixture to cool down completely. Once cooled, transfer it to a blender and blend until you get a very smooth paste.

Step 5: Temper Spices for the Final Gravy

In the same pan, heat the remaining 2 tbsp of oil and 2 tbsp of butter. Add 2 bay leaves and 1 slit green chili. Sauté for a moment, then add 1 finely chopped onion. Sauté until the onion turns a light golden color.

Step 6: Cook the Masala

Add 1 tsp coriander powder, 1 tsp cumin powder, 2 tsp Kashmiri chili powder, and 1/2 tsp turmeric powder. Sauté the spices for a minute until they release their aroma. Pour in the blended tomato-cashew paste and mix well. Cook this masala for 8-10 minutes, stirring occasionally, until the oil begins to separate from the sides.

Step 7: Combine and Simmer the Gravy

Add approximately 2 cups of water (use the water to rinse the blender jar to get all the paste out). Mix everything well to form the gravy. Season with 1 tsp of salt.

Step 8: Add Finishing Touches and Paneer

Add 1/2 tsp of kewra essence, 1 tbsp of crushed kasuri methi, 1 tsp of garam masala, 2 tbsp of fresh cream, 1 tsp of sugar (optional), and 1 tbsp of chopped fresh coriander. Mix well. Drain the soaked paneer and gently add the cubes to the gravy. Mix gently to coat the paneer.

Step 9: Final Simmer and Serve

Cover the pan and let the paneer simmer in the gravy for 8-10 minutes on low heat. Once done, turn off the heat. Serve the butter paneer hot, garnished with more fresh cream, chopped coriander, and a cube of butter. Enjoy with hot naan or roti.

• Soaking paneer in hot seasoned water keeps it soft and prevents it from breaking.

• Crush kasuri methi between your palms before adding to release its essential oils and flavor.

• If the gravy becomes too thick during cooking, you can add a little more hot water to adjust the consistency.

• For a vegan version, substitute paneer with firm tofu, butter with vegan butter or oil, and cream with cashew cream or coconut cream.