To start, heat 2 tablespoons of oil and 1 teaspoon of butter in a wok, then sauté the spices. I included 1 teaspoon of cumin, a 1-inch piece of cinnamon, 4 cloves, 1 black cardamom pod, and 1 bay leaf.
After the spices become fragrant, incorporate 2 onions, 5 cloves of garlic, and 1 inch of ginger, and cook until the onions become tender.
Also add 3 tomatoes, 3 tbsp cashew and saute for a minute.
Now add 1 cup water, cover and boil for 5 to 10 minutes.
After the tomatoes have been thoroughly cooked, remove the bay leaf and let the mixture cool down entirely.
Now grind to a smooth paste. Filter out to get a silky smooth texture. Keep aside.
n a wok ,heat 2 tsp oil and 1 tbsp butter.
After heating the oil, incorporate ½ teaspoon of turmeric, 1 teaspoon of chili powder, ½ teaspoon of cumin powder, ½ teaspoon of coriander powder, and ½ teaspoon of garam masala.
Sauté till the spices turn aromatic.
Add in the prepared tomato onion base and cook well.
Keep cooking and boil for 5 minutes, until the mixture is well-cooked
Now add 1 tsp salt, 1 tsp sugar, 2 tbsp cream and mix well.
Add 20 cubes paneer and simmer for 5 minutes till the flavours are absorbed.
Add 2 tbsp kasuri methi and 2 tbsp coriander. Mix well
Finally, enjoy Paneer Butter Masala Recipe with roti.
