Paneer Butter Masala

Ingredients:
For the Paneer:

250 grams paneer, cubed

1 tablespoon oil
1 tablespoon butter
For the Gravy:

2 large onions, finely chopped

3 large tomatoes, pureed
1 tablespoon ginger-garlic paste
2-3 green chilies, slit
1/2 cup cashew nuts, soaked in warm water for 15 minutes
1/2 cup fresh cream
2 tablespoons butter
1 tablespoon oil
1 teaspoon cumin seeds
1 bay leaf
1-inch cinnamon stick
2-3 green cardamom pods
3-4 cloves
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Preparing the Paneer:

Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan over medium heat.
Add the paneer cubes and sauté until they are golden brown on all sides.
Remove the paneer from the pan and set aside.
Making the Gravy:

In the same pan, add 1 tablespoon of oil and 2 tablespoons of butter.

Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for
a minute until fragrant.
Add the finely chopped onions and sauté until golden brown.
Add the ginger-garlic paste and green chilies. Cook for another 2-3 minutes.
Add the tomato puree and cook until the oil separates from the mixture.
Grind the soaked cashew nuts into a smooth paste and add it to the pan. Cook for 3-
4 minutes, stirring occasionally.
Add the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3
minutes.
Add the fresh cream and mix well. Cook for another 2-3 minutes.
Combining the Paneer and Gravy:

Add the sautéed paneer cubes to the gravy.

Sprinkle garam masala and kasuri methi over the top and mix gently.
Let the curry simmer for 5-7 minutes on low heat, allowing the paneer to absorb the
flavors.
Serving:

Garnish with fresh coriander leaves.

Serve hot with naan, roti, or steamed rice.
Enjoy your delicious Paneer Butter Masala!