Step 1: Sauté Whole Spices

In a pan, heat 4 tbsp oil and 2 tbsp butter. Add 1 tsp white cumin, 2-3 cloves, 2-3 green cardamoms, 1 inch cinnamon stick, and 2 bay leaves. Sauté for about 30 seconds until they crackle and release their aroma.

Step 2: Sauté Onions

Add 1/2 cup finely chopped onion and fry until soft and light pink, about 2-3 minutes.

Step 3: Add Ginger Garlic Paste

Add 1 tsp ginger garlic paste and sauté for 1.5-2 minutes until the raw smell disappears.

Step 4: Add Dry Spices

Add 1/3 tsp turmeric powder, 1 tsp chili powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, and 1 tsp salt. Mix well and sauté until the oil separates from the spices, about 1-2 minutes.

Step 5: Add Tomato Paste

Add the paste of 2 medium tomatoes (blended without water) and cook, stirring occasionally, until the oil separates again, about 3-4 minutes.

Step 6: Prepare Paneer

In a separate pan, heat 1 tsp oil and 1 tsp butter. Add 2 pinches each of turmeric, chili powder, and salt. Mix briefly.

Step 7: Fry Paneer

Add 200g cottage cheese (paneer) cut into cubes. Fry on low heat, gently turning the pieces to coat them with the spices and lightly brown them on all sides. This should take about 2-3 minutes.

Step 8: Add Aromatics to Paneer

Add 1 tsp finely chopped ginger and 1 tsp finely chopped green chilies to the paneer. Fry for another 30-40 seconds. Turn off the heat and set the paneer aside.

Step 9: Add Curd to Gravy

Back to the gravy pan, add 1/4 cup (4-5 tbsp) curd and mix well. Cook, stirring continuously, until the oil separates again, about 2-3 minutes.

Step 10: Add Cashew Paste

Add the paste of 8-10 cashews (blended with a little water) to the gravy. Mix and cook until the oil oozes out, about 2-3 minutes.

Step 11: Combine Paneer and Gravy

Add the fried paneer with its spices to the gravy. Mix gently to combine.

Step 12: Add Cream and Seasonings

Add 2 tbsp fresh cream or milk malai, 1/2 tsp garam masala, 1 tsp kasuri methi, and 1/4 tsp sugar. Mix well.

Step 13: Adjust Consistency and Simmer

Add 1/2 cup water (you can use the water to rinse the cashew jar for extra flavor) to adjust the gravy consistency. Mix well.

Step 14: Final Cook

Cover the pan and simmer on very low heat for 8-10 minutes to allow the flavors to meld and the paneer to absorb the gravy.

Step 15: Garnish and Serve

Uncover, stir gently. Garnish with fresh coriander leaves. Your delicious Paneer Butter Masala is ready to be served hot with naan, roti, or rice.

• Fry paneer on low heat to prevent burning the spices.

• Adding a pinch of sugar balances the flavors in the gravy.

• Adjust spice levels to your preference.

• For a richer gravy, add more cashews or cream.

• You can add a touch of honey instead of sugar for sweetness.