Paneer Butter Masala – North Indian Style

Step 1: Sauté Aromatics

Heat 2 tbsp oil in a pan. Add 4-5 cloves of garlic and 1 inch ginger. Sauté for a few seconds.

Step 2: Cook Onions and Tomatoes

Add 1/2 large (or 1 cup chopped) onion and sauté until it softens. Then, add 4 cubed tomatoes and 15-20 cashew nuts. Combine well. Cover and cook for 10 minutes until the tomatoes soften.

Step 3: Blend the Paste

Allow the cooked mixture to cool down, then transfer it to a blender. Add 1/2 cup water and blend into a smooth paste. Keep aside.

Step 4: Prepare the Spice Base

Heat 2 tbsp oil and 1 tbsp butter in the same pan. Add 2 bay leaves and 1/2 tsp cumin seeds. Sauté for a few seconds until they turn aromatic. Reduce heat to low and add 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1 tsp kasuri methi. Sauté at low heat until the spices turn aromatic.

Step 5: Simmer the Gravy

Add the prepared onion tomato paste to the pan. Add a little water from the drained blender (to rinse out any remaining paste). Add 1 tsp salt. Combine everything well. Cover and cook for 5 minutes on medium heat. Mix well after cooking. If the gravy is too thick, add a little bit of water or milk and bring to a boil.

Step 6: Add Paneer and Final Seasoning

Add 1 tsp gram masala and combine well. Add 350 gm cubed paneer and mix gently. Add 1/2 tsp sugar (optional). Cover and cook for 2-3 minutes on medium heat.

Step 7: Garnish and Serve

Add 1 tbsp butter, 1-2 thin slit green chilies, 2 tbsp coriander leaves, and 1/2 tsp crushed kasuri methi. Pour 2 tbsp fresh cream. Adjust the salt as per taste. Switch off the stove and combine everything well. Transfer to a serving bowl. Enjoy with Roti, Naan, or Jeera rice.

• If the gravy is too thick, add a little bit of water or milk and bring to a boil to achieve desired consistency.

• Adjust salt to taste after adding all ingredients.

• For a richer taste, you can lightly fry the paneer cubes before adding them to the gravy.

• Add a pinch of nutmeg powder for an extra layer of aroma.