Paneer Butter Masala

1: Cut the paneer and drop it in hot water to keep it soft and moist before adding to the gravy.

2: For the paste, sauté the big onion, tomato, garlic, ginger, coriander leaf stem, cashew, cinnamon stick, cardamom, and cloves in oil for 4-5 minutes.

3: Add water, cover, and cook for another 5-10 minutes. Allow it to cool before blending.

4: In a pan, add butter along with the blended masala on low flame and stir to avoid burning.

5: Add the milk and let it boil, then add the cut paneer pieces and cook for 2-3 minutes.

6: Garnish with coriander leaves and enjoy your Paneer Butter Masala!