Step-by-Step Instructions

1. 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.

2. 2.Sauté Onions

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

3. 3.Add Ginger Garlic Paste

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

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 11.Combine Paneer and Gravy

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

12. 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.

13. 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.

14. 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.

15. 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.