Step 1

Firstly, in a large kadai heat 2 tbsp oil and 2 tbsp butter.

Step 2

Add 5 cloves, 2 pods cardamom and saute on low flame until it turns aromatic.

Step 3

Now add 2 onion, 2 clove garlic, 1 inch ginger.

Step 4

Saute until onions shrink slightly.

Step 5

Further add 3 tomato, 15 cashew and saute for 2 minutes.

Step 6

Cover and boil for 10 minutes, or until tomato softens.

Step 7

Cool completely, transfer to the blender and blend to smooth paste.

Step 8

Pass the curry to the filter to get rid of seeds and skin.

Step 9

Smooth and silky, the tomato-onion paste is ready. keep aside.

Step 10

Firstly, in a large kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf and 1 chilli. saute until the spices turn aromatic.

Step 11

Now add 1 onion and saute until onions turn and golden brown.

Step 12

Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt.

Step 13

Saute until the spices turn aromatic. make sure not to burn the spices.

Step 14

Add in prepared onion tomato paste and mix well.

Step 15

Cook until the oil separates from the masala paste.

Step 16

Now add 1 cup water and mix well adjusting the consistency.

Step 17

Further, add 2 tbsp cream and mix well.

Step 18

Also, add 16 cubes of paneer and mix gently.

Step 19

Simmer for 5 minutes, or until the paneer absorbs the flavour.

Step 20

Add 1 tsp kasuri methi and 2 tbsp coriander. mix well.

Step 21

Finally, enjoy paneer butter masala with roti or naan.