ADD BUTTER

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

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ADD SPICES

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

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ADD ONIONS

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

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ONION SOFTENS

saute until onions shrink slightly.

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ADD TOMATOES

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

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BOIL 

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

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SMOOTH PASTE

cool completely and transfer to the blender and blend to smooth paste.

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STRAIN

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

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GRAVY BASE READY

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

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START COOKING GRAVY

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

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ADD ONIONS

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

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ADD SPICE POWDERS

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.

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SAUTE

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

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ADD GRAVY BASE

add in prepared onion tomato paste and mix well.

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OIL SEPARATES

cook until the oil separates from the masala paste.

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ADD WATER

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

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ADD CREAM

further, add in 2 tbsp cream and mix well.

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ADD PANEER

also, add 16 cubes of paneer and mix gently.

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SIMMER

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

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ADD KASURI METHI

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

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READY TO SERVE

finally, enjoy paneer butter masala with roti or naan.

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