To make Paneer Butter Masala, take a grinding jar, and add 1 cup of roughly chopped tomatoes, 10 garlic cloves, 1 inch ginger, coriander stems, 1 green chilli, 8-10 cashews, 1 tbsp coriander powder, 1/4 tsp cumin powder, and 1 tbsp Kashmiri Red Chilli Powder.

Grind and blend everything well to make a smooth paste. You can see how rich the color has come out. Keep it aside.

Take a Pan on a low to medium flame, add 1 tablespoon of cooking oil and 1 tablespoon of butter to it.

As soon as the Pan gets hot, add 200 g chopped large-sized Paneer cubes into it.

Sprinkle salt to taste, and a pinch of Kashmiri Red Chilli Powder. Stir and fry the Paneer Cubes. Once they get fried, take them out on a plate.

Heat 2 tablespoons of cooking oil and 1 tablespoon of butter in the same pan. As soon as the butter melts, add 1 inch of Cinnamon, 1 bay leaf, 3 green Cardamom, 1 teaspoon of cumin seeds, 1 tablespoon of finely chopped garlic, and 1 finely chopped Green Chili. Saute for a few minutes.

Add 1 finely chopped Onion, fry until the Onion gets light brown.

Add the paste that we kept aside. Also, add 1/2 tsp of turmeric powder. Mix well and sauté the paste for a few minutes.

After a few minutes, add a pinch of Kashmiri Red chilli powder and salt. Stir and sauté until the mixture gets dry.

Add 1 cup of hot water to the mixture, stir, mix, and let the mixture simmer well on low to medium flame for a few minutes.

Add the fried Paneer cubes, a pinch of sugar, 1 tsp Butter, 1 tsp Roasted Kasuri Methi, chopped Green coriander, and 1 tbsp Fresh Cream/Homemade Malai. Mix well. Cook for a few minutes.

Add 1/4 tsp Garam Masala, and finely chopped Green coriander. Mix well, and turn off the gas. The texture of the gravy should be semi-thick. After a few minutes, it will get thicker and reach to desired consistency.

Garnish with cream and fresh coriander leaves. You can serve Naan with Paneer Butter Masala.

Enjoy the delicious and easy recipe of Paneer Butter Masala.