nicely. When onion turns soft and starts to change color, add cashewnuts. Saute
for 2 minutes. Add tomato. Saute until tomato is soft. Now lower the flame to
medium and add turmeric powder, chilli powder, and coriander powder. Saute for
a minute. Switch off the stove. Allow the mixture to cool down. When it cools
down, grind the mixture to a smooth paste.
Heat a pan. Add 1 tbsp oil and 2 tbsp butter.
When butter is melted, add bay leaf, cardamom, cloves, and cinnamon. When you
get a nice aroma, add ginger and garlic paste. Saute for a minute. Add ground
onion tomato paste. Saute until water is dried out and the paste is thickened.
When paste is thickened, add Kashmiri chilli powder. Add cardamom powder.
Kashmiri chilli lends a nice color to paneer butter masala. Add water according
to how thin or thick consistency you need for the gravy. Stir well. Cook for
3-4 minutes until it comes to a boil. Add salt. Add kasuri methi. Crush kasuri
methi with hands to release its flavor. Add paneer. Gently mix after adding
paneer. Add cream. Lower the flame and cook for 2 minutes. Switch off the
stove. If you like, add coriander leaves now.