Method:

Keep all the ingredients handy to start.

heat a pan, add cumin – 1 tsp, cardamom – 2 no’s, Kashmiri chili – 2 no’s, garlic- 6 cloves, ginger – 1/2 inch chopped roughly, Onion – 1 medium roughly chopped, tomato – 4 to 5 tomatoes chopped roughly, coriander powder – 1 tsp, cashew nuts – 10 to 12 no’s, turmeric – 1/4 tsp, salt – 1 tsp

add 200 ml of water,

boil it for 15 mins covered, now add garam masala – 1/2 tsp and butter – 1 tbs, stir

switch off the flame, allow it to cool completely,

Once the mixture is cooled and ready to blend, transfer it to a mixer jar and blend it to a smooth paste, and keep ready.

Ingredients to fry paneer –

Heat the pan with 1 tbs of butter, when it is hot add cumin allow it to splutter, then add ginger Juliane, and slit green chilies, saute for few mins,

add cubed paneer, saute on a medium flame until paneer turns to light brown in color,

Once the paneer is golden brown remove it to a plate and set aside, in the same pan add butter,

When it is hot add chili powder, saute,

add the blended paste into, Combine to a gravy consistency

Add little water,

Bring it to boil, boil it for few mins,

Now add paneer, stir,

Add crushed Kasuri methi, stir

Add fresh cream, stir until it mixes properly with the curry, remove from the flame, add fresh coriander

Restaurant-style Paneer makhani is ready to serve.