Making the gravy is the first step in preparing paneer butter masala in the manner of a hotel. Five medium-sized red tomatoes, one large onion, six garlic cloves, fifteen cashew nuts, and half an inch of ginger were thus used in this recipe. We'll cut ginger, onions, and tomatoes.
Heat a skillet and add 1 tablespoon of oil and 2 tablespoons of butter to create a gravy.
The pan will be filled with chopped onion, ginger, two bay leaves, one cinnamon stick, one black cardamom, half a mace, four cloves, four green cardamom, fifteen cashew nuts, and garlic. Now, fry them for two to three minutes over a medium burner. The onion's color doesn't need to be altered in any way.
Five chopped tomatoes and one teaspoon of salt will be added. We will also add 1.5 tsp deggi mirch powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 2 tsp Kashmiri red chilli powder, and 1 tsp. I really appreciate it. Although it may seem that we have used too much red chili powder, we will also add a lot of tomatoes to the dish to help balance things out. On medium heat, we'll sauté it for 5 to 6 minutes.
Add 250 ml of water to the mixture at this time. For a further 15 minutes, we'll heat the pan with a lid.
We'll now switch off the gas and allow the gravy to cool fully. After 15 to 20 minutes, we will combine the mixture.
The combined gravy will next be strained to remove any remaining solids.
In a skillet with one teaspoon of oil and one tablespoon of butter, we'll sauté the grave. We'll shut off the gas after the butter has heated. We will now add half a teaspoon of red chili powder. After that, we will add gravy in 5–10 seconds. We may thin down the gravy by adding boiling water. Then, over a low burner, we'll cook it for a further 10 to 12 minutes.
For a further 5-7 minutes of cooking, the pan will be covered. After that, salt may be added to taste.
A 400 g chopped piece of paneer will now be added to the gravy. Then we will cover the pan once again and simmer for an additional 5 to 6 minutes.
Finally, we may add 4 tbsp of fresh cream, 1 tsp of roasted dry kathuri, and 1 tablespoon honey to improve the flavor.
It is now prepared for serving.