Paneer Butter Masala | Paneer Makhani | How to make paneer butter masala

Heat 1.5 tbsp of butter in pan or kadai. You can add oil instead of butter or use half portion oil and half portion butter in recipe if needed. But for rich flavor, I prefer making this entire dish with butter.

Add cumin seeds and sauté for few seconds. Next add onion, garlic cloves, green chilies, and ginger and saute till onion and garlic becomes translucent in color on medium flame.

Now add cashews and saute for 1 minute. Add tomatoes and cook till it becomes soft and mushy. Switch off the flame.

Let this mixture cool down. If you want to make this process faster you can start blending with ice cold water. Transfer this mixture to mixer or blender and add approximately 1 cup of water. Blend it to a smooth paste. This is a very important step. If this mixture is not blend to a smooth puree then the texture and taste of the final dish may vary. Keep this aside.

In the same pan, add 2 tbsp of butter, ground paste, salt to taste, red chile powder, garam masala powder (start these spices with 1/2 tsp and then adjust to taste), approximately 1/2 cup water, and mix.

Cover this with a lid and cook on medium flame till the gravy thickens and traces of butter can be seen along the sides and top. Keep checking in between and give it a stir. Once the gravy thickens, check for salt and any other spices if needed.

Add the cream and mix.

Add paneer cubes, crush kasuri methi between the palm of your hands and add it if available. Cook for another 3 minutes on medium heat. Do not overcook the paneer. Garnish it with cilantro and some more cream if desired.

Paneer Butter Masala is now ready. Serve hot and enjoy with naan, roti, chapati, steamed rice, ghee rice or jeera rice.