Paneer Butter Masala

Sprinkle a little salt on the paneer, let it sit for 5  min, then fry in butter until golden. Set aside.

Heat oil + butter in a pan. Add cuma‑seed, bay leaf, onion, cardamom, cinnamon, dried red chili, tomato pieces, cashews, black pepper, cloves, poppy seeds and sauté 1‑2  min. Blend into a paste.

Add ginger‑garlic paste and cook until fragrant.

Add the cashew paste, then stir in turmeric, coriander powder and hing, and cook on medium heat until the oil separates.

Add the fried paneer, salt, garam masala, paneer butter masala and crushed kasuri methi, and cream. mix and fry 2‑3  min until it comes to a boil.Return the fried paneer to the pan, adjust salt, and let it simmer for 2‑3  minutes.

Garnish with fresh cilantro and serve hot with naan or butter naan. Tip – Adding a bit more butter and cream enhances the richness, and adding kasuri methi at the end preserves its aroma. Enjoy!