To begin making the Paneer Butter Masala, first prep all the ingredients and keep them ready.

Soak the cashewnuts in hot water for 10 minutes. Into a mixer first make a puree of tomatoes and the soaked cashewnuts and blend to make a smooth puree. Keep this aside.

Heat the butter in a kadai over medium heat. Add the cumin seeds and allow it to crackle. Add the onion, ginger garlic and green chilliyes and saute over medium heat till it is light golden in color and the onions have softened. At this stage you can optionally cool this and make a puree and add it back to the same kadai.

Add the kashmiri red chili powder, turmeric powder, garam masala powder, coriander powder, cumin powder, cardamom powder and give it a stir for a few seconds.

Next and the tomato cashew puree, cream, paneer and kasuri methi, sugar and salt to taste. Add water and simmer for about 10 minutes. As the masala gets cooked it will change color to bright orange-red.

Once done, give the Paneer Butter Masala a taste and add more salt or chilli if required. Stir in the coriander leaves and serve hot.Serve Paneer Butter Masala/paneer Makhani hot with Naan, Kulchas or Tawa Paratha for the Punjabi style dinner.