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Soak cashews in hot water for 10-15 minutes.
¼ cup Cashews
Meanwhile heat oil in a pan on medium flame, add cardamom, cloves, cinnamon and sauté for few seconds or until aromatic.
2 Tablespoon Oil, 3 Green cardamom, 4 Cloves, 1 inch Cassia bark (dalchini)
Now add onion, ginger, garlic and sauté for couple of minutes or until onion turns soft.
2 medium Onion, 4 cloves Garlic, 1 inch Ginger
Add tomatoes, sauté and cook for 5-8 minutes or until they are soft and mushy.
3 medium Tomatoes
Allow tomato mixture to cool down.
Grind soaked cashews and tomato mixture to a smooth paste.
In the same pan, heat butter on low flame.
3 Tablespoons Butter
Add chilli powder and keep stirring for few seconds.
3 Teaspoons Chilli powder
Now add makhani sauce, water and mix well.
½ cup Water
Add garam masala, coriander powder, salt, sugar and mix until well combined.
1 Teaspoon Garam masala, 1 Teaspoon Coriander powder, Salt, ½ Teaspoon Sugar
Increase the heat to medium and cook gravy for 10-15 minutes or until butter separates from gravy.
Add paneer cubes, double cream and cook for 3-5 minutes and turn off the heat.
¼ cup Double cream, 200 gms Paneer
Finally crush dry fenugreek leaves between palms and mix well.
1 Teaspoon Kasoori methi (dry fenugreek leaves)
Serve hot and delicious paneer butter masala with naan or chapathi or jeera rice.