Paneer Butter Masala Recipe

Heat the oil in a pan on medium heat. Once hot add onion, ginger, garlic and cashew nuts. Cook until onions are soft and translucent or light pink.

Add chopped tomatoes and mix. Cook until tomatoes are soft and mushy.

Now add turmeric powder, red chili powder and coriander powder. Stir well and cook for a minute.

Turn off the stove and let the mixture cool down slightly.

Now add that mixture into the blender jar along with a splash of water. Grind into a smooth puree.

Wipe out the same pan using a paper towel and melt the butter in it on medium heat.

Add whole spices (cloves, cinnamon, cardamoms). Saute for 40-60 seconds or until you get the nice aroma of the spices.

Then add kashmiri chili powder and stir immediately. Within 30 seconds add the prepared puree.

Mix well and cook for 2-3 minutes. If yours is too watery then cook for a little more time until it thickens.

Now add water and mix well. Simmer for 4-5 minutes.

Add paneer, garam masala, crushed kasoori methi and cardamom powder. Mix well and bring it to a simmer.

Add heavy cream, mix and cook for a minute. Turn off the stove and it’s ready.