First soak the cashews in warm water and leave them for 20 minutes to soften. Then grind the cashews with little water to make a smooth paste without leaving any coarse pieces of cashew. Set it aside until needed.
Cut the paneer block into 1-inch long pieces. I have used a 200 gms block of paneer which suffices for 5 adult portions.
Now, boil about a liter of water in a saucepan with 1 teaspoon of salt. Once the water starts boiling, drop the paneer cubes into the water and let it come to boil again. Then switch off the flame and leave the paneer in the hot water while you prepare the paneer butter masala gravy.
Heat a skillet or kadai and add half of the unsalted butter to it and let it melt. Once the butter melts, temper it with cinnamon sticks & green chilli. Saute them for a few seconds.
Next add the ginger paste & garlic paste to the skillet and continue cooking them on medium-low heat for 2 minutes until the raw smell of the aromatics is gone.
Now it’s time to add the chopped tomatoes. After adding the tomatoes, season it with salt and also add about a tablespoon of sugar which will cut the tartness of tomatoes.
Continue stirring the tomatoes for a minute to mix them well with the salt and aromatics. Then cover and cook on low for 15 minutes until the tomatoes melt down completely and become mushy.
Once the tomatoes have completely melted down, transfer everything to a blender or mixer jar and blend it to make a smooth & lump-free puree. You may need to let the tomato mixture cool down before operating the blender. Once done, set it aside.
Now heat a skillet or kadai again and add the remaining unsalted butter to it. Let the butter melt completely keeping the heat on low, else the butter may burn.
Then add kashmiri chilli powder and coriander powder to the skillet. Saute the spices for 1 minute on low heat.
Pour the prepared tomato puree into the skillet and slowly stir it to mix evenly with the spices.
Now add the prepared cashew paste into the skillet and mix it in evenly with the tomato gravy. Let it come to a boil.
Pour about half a cup of water, preferably warm water, to thin out the gravy. Give a good stir. Let it come to a boil.
Next add the crushed kasoori methi into the simmering gravy and stir it in. Now it’s time to add the paneer cubes which were kept in the salted warm water. After adding the paneer, stir with a light hand to dip each paneer cube into the gravy.
Finally add fresh cream, distribute it evenly within the gravy and let it simmer for a couple of minutes. You can check and adjust for seasoning at this point - feel free to add little more sugar as paneer butter masala is usually on the sweeter side.
Your restaurant style paneer butter masala is ready to devour! Serve it with phulka or naan! Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2023/09/restaurant-style-paneer-butter-masala/