Paneer Butter Masala - Restaurant Style

Step 1: Sauté Whole Spices

In a pan, add 1 Tbsp butter and 1 Tbsp oil. Once melted, add cumin seeds, cloves, cardamom, and cinnamon stick. Fry for 1 minute until their raw smell goes away.

Step 2: Add Aromatics

Add garlic pods and ginger to the pan. Fry for another 1 minute until their raw smell goes away.

Step 3: Cook Onions and Tomatoes

Add chopped onions to the pan and stir until they become tender (do not overcook or brown them), about 1 minute. Next, add the chopped tomatoes and cook for another 2-4 minutes until they are tender and mushy.

Step 4: Add Cashews and Simmer

Add cashews, salt, and a little water to the mixture. Close the pan with a lid and cook on medium-high heat for 10-12 minutes. Alternatively, you can pressure cook this mixture for 3-4 whistles for a quicker option.

Step 5: Blend the Gravy Base

Remove the lid, stir the cooked mixture, and let it cool down slightly. Transfer the mixture into a blender with a little water and churn for 30-40 seconds to make a smooth paste. If desired, you can use a hand blender.

Step 6: Strain the Gravy

Strain the blended mixture through a sieve into another bowl to ensure the gravy base is smooth and free from any lumps. You can add half a cup of water to help pass it through the sieve nicely.

Step 7: Prepare for Final Gravy

In a clean wok, add the remaining butter and oil. Once melted, add a bay leaf. Immediately add the red chili powder and stir well. This step helps in achieving a vibrant color for the dish. Before it starts to burn, immediately pour in the strained gravy mixture.

Step 8: Cook the Gravy

Let the gravy cook for 4-5 minutes, or until the oil starts to ooze out from the sides.

Step 9: Add Dry Spices and Sweetener

Check for salt and adjust if needed. Add turmeric powder, coriander powder, garam masala powder, and crushed dry fenugreek leaves. Stir well to combine. Then, add honey or sugar.

Step 10: Finish with Cream and Paneer

Add fresh cream to the gravy and stir it in. Finally, add the paneer cubes and gently stir to coat them with the gravy. Cook for 1-2 minutes to allow the paneer to absorb the flavors.

Step 11: Serve

Serve the Paneer Butter Masala hot, garnished with fresh coriander and a swirl of fresh cream.

• For a quicker option, pressure cook the onion-tomato-cashew mixture for 3-4 whistles.

• Adding red chili powder directly to the hot oil/butter at the beginning enhances the color of the dish.