| • | Cut Paneer in blocks and fry. Soak them in hot water so that they turn soft.
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| • | Heat butter in a kadai and add the onion puree and saute until they turn light brownish in color. (This is besides acknowledged as brownish paste)
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| • | Add Ginger garlic paste to the brownish paste mixture and saute for sometime.
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| • | Then add the Kashmiri chilli powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam spices powder and table salt and saute for sometime.
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| • | Add the soaked paneer cubes, little water and allow it to cook until the gravy turns semi-solid.
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| • | Finally garnish it with freshly cream.
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| • | Paneer Butter Masala is ready.
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