Step-by-step guide for making Paneer Butter Masala:

Ingredients:

• 200g paneer (Indian cottage cheese), cubed
• 2 large tomatoes, chopped
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2-3 green chilies, chopped (adjust according to spice preference)
• 1 teaspoon Kashmiri red chili powder (for color)
• 1 teaspoon garam masala powder
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon oil
• Salt to taste
• 1 tablespoon kasuri methi (dried fenugreek leaves), crushed
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn translucent.
2. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another 2-3 minutes until the raw aroma disappears.
3. Add chopped tomatoes to the pan. Cook until they turn mushy and oil starts to separate from the mixture.
4. Once the tomatoes are cooked, turn off the heat and let the mixture cool down slightly. Then transfer it to a blender and blend into a smooth paste.
5. In the same pan, melt butter over low heat. Add the tomato-onion paste back into the pan. Stir in Kashmiri red chili powder, garam masala powder, ground coriander, turmeric powder, and salt. Cook the masala for 5-7 minutes until it thickens and the raw smell disappears.
6. Add cubed paneer into the masala and gently mix until the paneer is well-coated with the sauce.
7. Pour in the heavy cream and mix well. Simmer for another 2-3 minutes, stirring occasionally.
8. Crush kasuri methi between your palms and sprinkle it over the paneer butter masala. This adds a unique flavor to the dish.
9. Garnish with fresh coriander leaves and a drizzle of cream if desired.
10. Serve hot with naan, roti, or rice.

Enjoy your homemade Paneer Butter Masala!