Paneer Butter Masala – Restaurant Style

Step 1: Sauté Aromatics and Spices

Heat 2 tablespoons of butter and 1 tablespoon of oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds, 1 bay leaf, 3-4 green cardamom pods, and a 1-inch cinnamon stick. Sauté for 30-45 seconds until the spices are fragrant and the cumin seeds splutter. Add 2 medium finely chopped onions and cook for 5-7 minutes until they turn golden brown and translucent. Stir in 1.5 tablespoons of ginger-garlic paste and cook for another 1-2 minutes until the raw aroma disappears.

Step 2: Cook Tomatoes and Cashews

Add 3 medium roughly chopped tomatoes to the pan, along with the soaked 1/4 cup cashews. Mix well. Stir in 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and salt to taste. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften completely and the oil starts to separate from the mixture. Add 1/2 cup of water, cover the pan, and simmer for 5 minutes to allow the flavors to meld.

Step 3: Blend the Gravy Base

Remove the pan from heat and let the mixture cool down slightly for 5-10 minutes. Carefully transfer the entire mixture to a blender. Remove the bay leaf, cinnamon stick, and cardamom pods if you prefer a smoother gravy without whole spices. Blend until you achieve a very smooth, fine paste. If needed, add a splash of water to aid blending. Pass the blended gravy through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture, pressing down on the solids.

Step 4: Finish the Curry

Heat 1 tablespoon of butter in the same pan over medium-low heat. Pour the sieved gravy back into the pan. Cook the gravy for 5-7 minutes, stirring continuously, until it thickens and the butter starts to separate from the sides. Add 250 grams of cubed paneer, 1 teaspoon of crushed Kasoori Methi, 1/2 teaspoon of garam masala, and 1 teaspoon of sugar. Mix gently and simmer for 3-4 minutes, allowing the paneer to absorb the flavors. Finally, stir in 1/4 cup of fresh cream and cook for just 1 minute more, ensuring the cream doesn't curdle. Do not boil after adding cream.

Step 5: Serve

Garnish with 2 tablespoons of freshly chopped cilantro. Serve hot with naan, roti, paratha, or steamed basmati rice.

• For a smoother gravy, blend the onion-tomato mixture thoroughly until no chunks remain, straining if necessary.

• Adjust red chili powder to your spice preference; for a vibrant color without too much heat, use Kashmiri red chili powder.

• Garnish with a swirl of fresh cream and freshly chopped cilantro just before serving for an enhanced presentation and flavor.

• Add some green peas along with the paneer for Matar Paneer Butter Masala.

• Replace paneer with fried tofu for a vegan option; use oil instead of butter and a cashew-based cream or coconut cream instead of dairy cream.

• For a smoky flavor, char the paneer cubes slightly before adding them to the gravy.