Paneer Butter Masala – Restaurant Style

Step 1: Prepare Paneer

Cut 250 grams of paneer into 1-inch cubes. In a bowl, add the paneer, 1/2 teaspoon salt, 1/4 teaspoon turmeric powder, and 1/2 teaspoon red chili powder. Mix gently to coat and set aside for 10 minutes.

Step 2: Sauté Aromatics for Gravy Base

Heat 1 tablespoon of butter and 1 tablespoon of oil in a pan over medium heat. Add 2 medium chopped onions and sauté until they turn translucent, about 5-7 minutes. Add 1 tablespoon of ginger-garlic paste and sauté for another 1 minute until fragrant.

Step 3: Cook Tomatoes and Spices

Add 3 medium chopped tomatoes, 1/4 cup soaked cashews, and 1 tablespoon soaked melon seeds to the pan. Season with salt to taste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1.5 teaspoons coriander powder. Mix well and cook until the tomatoes soften and the oil starts to separate from the mixture, approximately 8-10 minutes.

Step 4: Blend the Gravy Base

Remove the cooked mixture from heat and let it cool down completely. Transfer the cooled mixture to a blender, add 1/2 cup of water, and blend into a very smooth paste. Strain the paste through a fine-mesh sieve for an extra smooth gravy, if desired.

Step 5: Finish the Gravy

In the same pan, heat 1 tablespoon of butter over medium heat. Add 1 bay leaf, 2-3 green cardamom pods, and a 1-inch cinnamon stick. Sauté for 30 seconds until aromatic. Pour in the blended gravy paste. Cook the gravy for 5 minutes, stirring occasionally, until it thickens slightly. Add 1/4 cup of water to adjust the consistency to your liking.

Step 6: Add Paneer and Cream

Gently add the marinated paneer cubes to the simmering gravy. Add 1 teaspoon crushed kasuri methi, 1 teaspoon sugar, and 1/2 teaspoon garam masala. Stir gently to combine. Finally, stir in 1/4 cup of fresh cream. Simmer the curry for 2-3 minutes, allowing the flavors to meld, but do not boil after adding cream.

Step 7: Garnish and Serve

Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or rice.

• Soak cashews and melon seeds in warm water for 15 minutes before blending for a smoother gravy.

• Adjust spice levels to your preference by modifying the amount of red chili powder.

• For a richer flavor, use good quality butter and fresh cream.

• Add a pinch of nutmeg powder along with garam masala for a unique aroma.

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

• Add green peas along with paneer for extra vegetables and texture.