Butter Paneer Masala 11 Steps
In a medium bottom pan, add oil, green cardamom, bay leaf, cinnamon stick and cloves. Sauté for 1 minute until fragrant.
Add ginger paste, garlic paste and onion.
Sauté for about 3 minute until onion is translucent.
Add your chopped tomatoes and cashews, cover and let simmer on low for 20 minutes, adding a tablespoon of water if the pan starts drying up.
After 20 minutes, remove whole spices, bay leaf, cinnamon stick and cloves but leave cardamom pods.
Let mixture cool down slightly then transfer to blender and blend until extremely smooth, adding 1 cup of water to assist with blending.
In the same pan, add 2 tablespoons of butter and add kashmiri red chili powder and fry for about 20 seconds.
Add your blended sauce, tomato paste (if using), sugar, salt to taste and garam masala.
Cook for 2 minutes, add in cream and mix.
Add in your cubed paneer and cook for an additional 3 minutes.
Serve in dish, garnish with cilantro and serve with naan or rice.