Indian style butter paneer homemade

Ingredients

• 250 grams paneer (cubed)
• 2 tablespoons unsalted butter
• 3 to 4 tablespoons heavy cream
• 10-15 raw cashews
• 1 medium onion (chopped)
• 3-4 medium ripe tomatoes (chopped)
• 1 tablespoon ginger-garlic paste
• 1 bay leaf
• 1 small cinnamon stick
• 3 cloves
• 2 green cardamoms
• 1 teaspoon kashmiri red chili powder
• 1/2 tablespoon dried fenugreek leaves (kasuri methi)
• salt to taste

Steps

1. Cook the base: Heat 1 tablespoon of oil and 1 teaspoon of butter in a pan. Add the bay leaf, cinnamon, cloves, and cardamom. Add chopped onions, ginger, and garlic, and sauté until soft. Add tomatoes and cashews with 1 cup of water, cover, and cook for 10–15 minutes until mushy.
2. Blend the gravy: Remove whole spices like the bay leaf, let the mixture cool, and blend it into a silky smooth paste
3. Make the masala: Melt the remaining butter in the same pan on low heat. Add Kashmiri red chili powder, then pour in the blended tomato-onion paste
4. Simmer: Add ½ cup water, salt, sugar, and garam masala. Simmer the gravy for 5–7 minutes until glossy.
5. Add paneer & cream: Crush the kasuri methi between your palms and stir it into the gravy along with the heavy cream and paneer cubes. Cook for 2 to 3 minutes on low heat, then turn off. Garnish with extra cream and chopped coriander leaves.