Paneer Butter Masala – Restaurant Style

Step 1: Prepare the base for the paste

Heat 2 tbsp oil and 2 tbsp butter in a large kadai or pan over low flame. Add 5 cloves and 2 cardamom pods, then sauté for a few seconds until aromatic.

Step 2: Sauté aromatics and vegetables

Add 2 sliced onions, 2 cloves of garlic, and 1 inch of ginger. Sauté well for 3-4 minutes until the onions soften and turn translucent.

Step 3: Add tomatoes and cashews

Add 3 sliced tomatoes and 15 cashews. Sauté well for 2-3 minutes.

Step 4: Boil and soften the mixture

Cover the pan and boil for 10 minutes, or until the tomatoes soften completely.

Step 5: Blend and strain the paste

Allow the mixture to cool completely, then transfer it to a blender and blend into a smooth paste. Strain the blended paste through a fine-mesh sieve into a bowl to ensure a smooth gravy, discarding any residue.

Step 6: Prepare for the gravy

In the same pan, heat another 2 tbsp oil and 2 tbsp butter. Add 1 bay leaf and 1 slit green chili. Sauté on low flame for 1 minute until they turn aromatic.

Step 7: Sauté finely chopped onion

Add 1 finely chopped onion and sauté well for 3-5 minutes until it turns golden brown.

Step 8: Add powdered spices

Reduce the flame to low and add 1/2 tsp turmeric powder, 1 tsp chilli powder, 3/4 tsp coriander powder, 1/4 tsp cumin powder, 1/2 tsp garam masala, and 1 tsp salt. Sauté the spices for 1 minute until aromatic.

Step 9: Combine with tomato-onion paste

Pour the strained tomato-onion paste into the pan. Sauté well for 5-7 minutes until the oil separates from the paste.

Step 10: Adjust consistency and add cream

Add 1 cup of water and mix well, adjusting the consistency of the gravy as desired. Bring it to a gentle simmer. Add 2 tbsp of cream and mix well on low flame until fully combined.

Step 11: Add paneer and simmer

Gently add 16 paneer cubes to the gravy and mix carefully to coat them. Cover the pan and simmer for 5 minutes to allow the paneer to absorb the flavors.

Step 12: Finish and serve

Crush 1 tsp of kasuri methi between your palms and sprinkle it over the curry. Garnish with 2 tbsp of finely chopped coriander and mix gently. Serve the restaurant-style Paneer Butter Masala hot with roti, naan, or rice.

• Adjust the spice level by varying the amount of green chilies and chilli powder.

• Soak cashews in warm water for 15-20 minutes before blending for an even smoother paste.

• Do not overcook the paneer, as it can become rubbery. Add it towards the end and simmer just enough for it to absorb the flavors.

• Add some finely chopped bell peppers along with the onions for extra flavor and crunch.

• For a richer taste, you can add a tablespoon of fresh cream or cashew paste to the gravy at the end.

• Replace paneer with tofu for a vegan alternative, ensuring to use plant-based butter and cream.