COOKING INSTRUCTIONS

Begin by soaking the paneer cubes in hot water for 10-15 minutes to soften. After soaking, gently drain and set aside.

In a large pan or an Instant Pot, heat ghee or oil over medium heat. Add the chopped onions and green cardamoms, sautéing until the onions turn transparent.

Stir in the ginger garlic paste and cook for an additional minute until fragrant. Add the chopped tomatoes, salt, red chili powder, and garam masala. Cover and cook until the tomatoes become mushy.

Once cooked, transfer the mixture to a blender along with the cashews and 1 cup of water. Blend until you achieve a smooth puree. If the blender isn't powerful enough, strain the puree through a fine strainer.

Return the puree to the pan or Instant Pot. Add butter and simmer on low heat, adjusting the consistency with more water if necessary. Let it simmer for about 7-8 minutes.

Gently fold in the paneer cubes and cover the pot. Allow the paneer to absorb the flavors for 5-10 minutes.

Before serving, stir in the cream and garnish with fresh coriander leaves.

For an elevated flavor, consider marinating the paneer cubes in yogurt and spices before adding them to the gravy. This will enhance the taste and make the dish even more aromatic.

Additionally, feel free to experiment with the spices, adjusting the heat level to your preference. Using fresh ingredients and taking the time to properly sauté the onions and tomatoes will greatly improve the overall flavor of your Paneer Butter Masala. Enjoy your cooking!