Before you get started, scroll up a little and watch a quick recipe video.
Check the notes and tips at the bottom of the recipe for extra info and help.
Soak cashews in hot water for 10-15 minutes.
Meanwhile heat oil in a pan on medium flame, add cardamom, cloves, cinnamon and sauté for few seconds or until aromatic.
Now add onion, ginger, garlic and sauté for couple of minutes or until onion turns soft.
Add tomatoes, sauté and cook for 5-8 minutes or until they are soft and mushy.
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.
Add chilli powder and keep stirring for few seconds.
Now add makhani sauce, water and mix well.
Add garam masala, chilli powder, coriander powder, salt, sugar and mix until well combined.
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.
Finally crush dry fenugreek leaves between palms and mix well.
Serve hot and delicious paneer butter masala with naan or chapathi or jeera rice.