Paneer Butter Masala Recipe

Step 1: To begin making the Paneer Butter Masala, in a mixer grind the ingredients mentioned under 'to be ground into paste' like the onion, ginger, garlic and cashew nuts in to a smooth consistency using little water

Step 2: Transfer to a bowl and set aside till required

Step 3: Heat the butter in a  pan over medium heat

Step 4: Add the onion paste and saute over medium heat till it is light brown in color and the oil starts separating from the masala

Step 5: Add the red chili powder and tomato puree, saute once again few more minutes over medium heat

Step 6: As the masala gets roasted it will change color to bright red

Step 7: Once the masala gets well roasted, add the cumin powder, garam masala along with 1 cup of water

Step 8: Stir to combine and let the butter masala gravy simmer for 10 to 15 minutes over medium heat or till it thickens

Step 9: Once the butter masala thickens add the cream, salt and paneer to it

Step 10: Stir to combine and simmer for next 5 - 10 minutes and allow the paneer to absorb the flavor of the gravy

Step 11: If the Paneer Butter Masala still seems little bit runny let it simmer for few more minutes

Step 12: Turn off the heat

Step 13: Sprinkle crushed kasuri methi over the Paneer Butter Masala and stir to combine

Step 14: Serve Paneer Butter Masala hot with Naan, Kulchas or Tawa Paratha for the Punjabi style dinner