Paneer Butter Masala

– Add oil in a pan and saute onion, tomato, ginger, garlic, soaked cashew nuts, coriander leaves and mint leaves
– Once it is sauteed, add red chilly powder, coriander powder, turmeric powder, curry masala powder and salt
– Once the masala cools down completely, grind it in a blender
– Add butter in a pan, saute the onion tomato puree, add crushed kasuri methi leaves, coriander leaves, water and salt
– Add chopped paneer into the gravy and cook for 2 mins in low flame