Ingredients–

For Gravy –

• 1 tbsp oil
• 2 green cardamoms
• 1 cup onions, cubed
• 1.5 cups tomatoes, finely chopped
• 3/4 tsp salt
• 3/4 tsp sugar
• 12-14 cashew nuts
• 3/4 – 1 tsp Kashmiri red chilli powder
• 1/2 tsp garam masala powder
• 1 tsp coriander powder

For Paneer Butter Masala –

• 1.5 tbsp butter
• 1.5 tsp ginger garlic paste
• 200 – 250 gm paneer
• 1 tsp kasoori methi
• 3 tbsp cream
• 2 tbsp coriander leaves for garnish

Method–

1. Heat 1 tbsp oil in a pan and add 2 green cardamoms
2. Add cubed onions and fry until it turns light pink
3. Add 1.5 cup tomatoes and 3/4 tsp salt
4. Sauté for 3 minutes
5. Cover and cook till the vegetables turn soft and mushy
6. Next, add garam masala powder, coriander powder, cashew nuts, chilli powder and sugar
7. Fry this till the oil separates
8. Turn off the heat and cool completely
9. Transfer to a blender with 1 cup water
10. Blend to a smooth purée. Set aside
11. Heat 1.5 tbsp butter in the same pan
12. When the butter melts, sauté ginger garlic paste for 1 minute
13. Pour the blended onion tomato purée
14. If required, add some more Kashmiri red chilli powder to adjust colour
15. Pour 1/2 cup water and mix well
16. Cover and cook on medium heat until the gravy thickens and butter separates
17. Lower the flame completely and add the paneer
18. Sprinkle kasoori methi
19. Mix and cook covered on low heat for 2 minutes
20. Turn off the heat, add 2 tbsp cream and stir
21. Just before serving, add 1 tbsp cream and coriander leaves