Ingredients

• 2 tablespoons oil
• 1 tablespoon butter
• 1 star anise
• 8 cloves
• 2 green cardamoms
• ¼ teaspoon black peppercorns
• 1 small cinnamon stick
• 5-6 garlic cloves
• 1 inch ginger
• 2 medium onions
• 5 medium tomatoes
• salt to taste
• ¼ cup cashews soaked in water for 30 mins
• 4 dried red chillies
• 2 tablespoons oil
• 1 tablespoon butter
• 1 tablespoon ginger garlic paste
• 1 teaspoon degi red chilli powder
• 1 tablespoon coriander powder
• ¼ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• 1 teaspoon sugar
• 300g paneer/cottage cheese
• 2 tablespoons fresh coriander
• 1 teaspoon kasuri methi
• 2 tablespoons fresh cream
• 2 tablespoons fresh coriander

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a pan heat oil and butter.
2. Now add whole spices; cloves, green cardamoms, black pepper corns, cinnamon stick, star anise and cook for 10-15 seconds.
3. Now add garlic cloves and ginger and cook for another minute.
4. Further add sliced onions and cook for 4-5 minutes or until they get light golden brown colour.
5. Now add chopped tomatoes and salt. Cover it with a lid and cook for 4-5 minutes or until the tomatoes turn soft.
6. Now add cashews and dried red chillies and cook for another 2 minutes.
7. Let the mixture cool down completely and then transfer it in a mixer grinder along with some water. Make a fine puree and with the help of a sieve strain it. The smooth puree is ready.
8. To make the gravy for paneer butter masala, in a pan heat oil and butter. Now add ginger garlic paste and degi red chilli powder and sauté for few seconds.
9. Further add the puree and cook for 4-5 minutes.
10. Now add coriander powder, cumin powder, garam masala, turmeric powder and sugar. Cook the gravy for another couple of minutes.
11. Now add paneer cubes, fresh coriander and kasuri methi and mix well. Cover it with a lid and cook for 3-4 minutes.
12. Lastly add some fresh cream and fresh coriander.
13. Paneer butter masala is ready. Serve hot with naan, roti, paratha or rice.

Recipe Notes

• You can replace cashews with almonds too.
• If you don’t have fresh cream you can add homemade malai/cream.

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