Paneer Butter Masala

Step 1: Heat Oil and Butter

In a pan, heat 1 teaspoon of oil and 50 grams of butter until melted.

Step 2: Sauté Whole Spices

Add 1 bay leaf, 1 black cardamom, 2 green cardamoms, 2 dry red chillies, and 1 teaspoon of cumin seeds to the pan. Sauté for 1 minute until fragrant.

Step 3: Sauté Onions

Add 1 cup of chopped onion and salt to taste. Sauté until the onion turns translucent.

Step 4: Add Ginger Garlic Paste

Add 1 tablespoon of ginger garlic paste and sauté for 2 minutes until the raw smell disappears.

Step 5: Add Tomato Puree

Pour in 1 cup of tomato puree and sauté for 2 minutes.

Step 6: Add Ground Spices

Add 1 tablespoon of chilli powder, 1 teaspoon of garam masala, and 1 teaspoon of cumin powder. Sauté for 2 minutes, mixing well with the tomato-onion mixture.

Step 7: Cook the Gravy

Cover the pan with a lid and cook the gravy for 15 minutes on low heat, allowing the oil to separate and the flavors to meld.

Step 8: Add Water and Paneer

Add 100 ml of water to the gravy and mix well. Then, add 200 grams of paneer cubes and gently mix them into the gravy.

Step 9: Simmer with Paneer

Cover the pan and cook for another 5 minutes, allowing the paneer to absorb the flavors of the gravy.

Step 10: Garnish and Serve

Add 3 green chillies, 1 teaspoon of kasuri methi, and some fresh coriander leaves. Mix everything well. Garnish with more coriander leaves before serving.

• Adjust chilli powder and green chillies according to your spice preference.

• Ensure onions are translucent for a smooth gravy base.

• Cooking the gravy covered helps the spices meld and the oil separate, indicating it's well-cooked.

• For a richer taste, add a tablespoon of fresh cream at the end.

• Add a pinch of sugar to balance the tanginess of the tomatoes.