Paneer Butter Masala – Restaurant Style

Step 1: Marinate Paneer

In a bowl, combine 250 grams cubed paneer with 2 tablespoons plain yogurt, 1 teaspoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1/2 teaspoon salt. Mix gently to coat all paneer pieces. Set aside to marinate for 15 minutes.

Step 2: Prepare Gravy Base

Heat 2 tablespoons vegetable oil and 1 tablespoon unsalted butter in a large pan or kadai over medium heat. Add 2 green cardamom pods, 3 cloves, and a 1-inch cinnamon stick. Sauté for 30 seconds until fragrant. Add 2 finely chopped medium onions and sauté for 3-4 minutes until they turn translucent.

Step 3: Cook Aromatics and Tomatoes

Add 1 inch roughly chopped ginger, 4-5 roughly chopped garlic cloves, 2 slit green chilies, and 10-12 whole cashew nuts to the pan. Sauté for 2 minutes. Then add 3 roughly chopped medium tomatoes and 1/2 teaspoon salt. Mix well and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and become pulpy.

Step 4: Simmer Gravy Base

Pour in 1/2 cup water, cover the pan with a lid, and let it simmer on low heat for 5 minutes. This helps the ingredients cook thoroughly and meld flavors.

Step 5: Blend Gravy

Remove the pan from heat and let the mixture cool down slightly for 5-10 minutes. Transfer the cooled mixture to a blender and blend into a very smooth paste. For an extra smooth gravy, strain the blended paste through a fine-mesh sieve into a clean bowl.

Step 6: Cook Gravy with Spices

Heat 1 tablespoon unsalted butter in the same pan over medium-low heat. Add 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and 1/2 teaspoon cumin powder. Sauté the spices for 30 seconds until they become fragrant, being careful not to burn them. Immediately pour the blended and strained gravy paste into the pan.

Step 7: Simmer Gravy

Mix the gravy well with the spices. Cook the gravy on medium-low heat for 8-10 minutes, stirring frequently, until the gravy thickens and oil starts to separate from the sides.

Step 8: Add Paneer and Finish

Add the marinated paneer cubes to the simmering gravy. Gently mix. Stir in 1/2 teaspoon garam masala, 1 teaspoon crushed kasoori methi, and 1 teaspoon sugar (if using). Simmer for another 3-4 minutes, allowing the paneer to absorb the flavors. Finally, stir in 2 tablespoons fresh cream.

Step 9: Garnish and Serve

Remove from heat. Garnish generously with 2 tablespoons chopped fresh coriander leaves. Serve hot with naan, roti, or rice.

• Do not overcook the paneer, as it can become rubbery.

• Adjust the amount of red chili powder to suit your spice preference.

• Add green peas or bell peppers along with the paneer for added vegetables.

• For a vegan version, use tofu instead of paneer and plant-based cream and butter.