Paneer Butter Masala - Restaurant Style

Step 1: Sauté Spices and Vegetables for Paste

Heat 2 tablespoons of cooking oil in a non-stick pan over medium heat. Add 3 cloves and seeds from 3 cardamom pods. Sauté briefly. Add 2 tablespoons of butter and let it melt. Add 14 split cashews (approx. 7 whole), 2 large cloves of garlic, and 1 inch of ginger root. Sauté for a few seconds. Add 2 sliced red onions and sauté until they soften. Then add 2 sliced tomatoes.

Step 2: Simmer Paste Ingredients

Cover the pan with a lid and let the mixture simmer for 15 minutes until the onions and tomatoes are softened.

Step 3: Blend the Paste

Transfer the sautéed mixture into a blender and blend until it forms a smooth paste.

Step 4: Prepare Gravy Base

Heat 2 tablespoons of cooking oil in the same pan. Once hot, add 2 tablespoons of butter and let it melt over medium heat. Add 1 chopped green chili and 1 small chopped red onion. Sauté until the onion softens.

Step 5: Add Dry Spices

Add 1/4 teaspoon of turmeric powder, 1 tablespoon of ground cumin and coriander powder, 1/2 teaspoon of red chili powder, and salt to taste. Sauté the spices for a short time, ensuring they do not burn.

Step 6: Incorporate Paste and Simmer

Add the prepared onion-tomato-cashew paste to the pan. Mix well and continue to sauté until the oil starts to separate from the paste, indicating it's well cooked.

Step 7: Add Water and Adjust Consistency

Pour in 1 cup of water and stir thoroughly to combine with the paste. Ensure the gravy reaches a consistent texture.

Step 8: Add Yogurt

Reduce the heat to very low, almost off. Quickly add 2 tablespoons of yogurt and stir it into the gravy immediately to prevent it from curdling. The color of the gravy will change to a lighter, creamier shade.

Step 9: Add Paneer

Gently add the 12 ounces of paneer cubes (approximately 32 pieces) into the gravy. Stir carefully to coat the paneer without breaking it.

Step 10: Final Simmer

Cover the pan and let the paneer simmer in the gravy for 5 minutes on medium-low heat, allowing the flavors to meld.

Step 11: Garnish and Finish

Uncover the pan. Sprinkle 2 tablespoons of chopped cilantro (coriander leaves) and 1 teaspoon of crushed fenugreek (methi) leaves over the paneer butter masala. Stir gently.

Step 12: Serve

Your restaurant-style Paneer Butter Masala is now ready. Serve hot with naan bread, roti, or rice.

• Ensure to stir the yogurt quickly into the gravy to prevent it from curdling.

• Adjust the amount of green and red chili powder according to your spice preference.

• Sauté the spices briefly to avoid burning them, which can alter the flavor.

• For a richer gravy, you can use heavy cream instead of yogurt.

• Add a pinch of sugar to balance the flavors if the tomatoes are too tart.