Paneer Butter Masala – Restaurant Style

Step 1: Prepare Paneer

To start, take about 2 cups of hot water in a bowl. Season it with 1/2 teaspoon of salt and 1/4 teaspoon of turmeric powder. Stir it around to mix. Add 375 grams of paneer, cut into small cubes, into the hot water. This helps prevent the paneer from breaking up when added to the gravy and keeps it nice and soft. Set this aside.

Step 2: Sauté Whole Spices and Onions for Gravy Base

To a heavy-bottomed pan on medium heat, add 2 tablespoons of oil and 2 tablespoons of butter. Allow the butter to melt and mix with the oil. Once melted, toss in 3 green cardamoms, 5 cloves, and 4 Kashmiri chilies. Sauté them until they turn aromatic. Now, add 2 medium-sized chopped onions and sauté until they turn translucent.

Step 3: Add Ginger, Garlic, Tomatoes, and Cashews

Add 1 teaspoon of ginger paste and 2 teaspoons of garlic paste. Continue sautéing until the ginger and garlic lose their raw flavor. For a lovely flavor and color, add 4 chopped tomatoes and 1/4 cup of cashew nuts (approximately 24 whole cashews). Season this with about 1/2 teaspoon of salt and give it a quick mix.

Step 4: Cook and Blend Gravy Base

Allow this mixture to cook until the tomatoes turn soft. Occasionally, mix and smash the tomatoes down. Once the tomatoes have softened, add 1 cup of water and give it a quick mix. Cover it and allow it to cook for about 10 minutes. Take it off the heat and allow it to cool completely. Once cooled, put it into a blender and blend it to a smooth paste.

Step 5: Prepare Second Tempering

This is practically a one-pot dish. In the same pan, add another 2 tablespoons of oil and 2 tablespoons of butter. Toss in 2 bay leaves and 1 green chili (cut up and slit). Sauté this and then toss in 1 finely chopped onion. Keep sautéing until the onion turns a light golden color.

Step 6: Add Ground Spices

Season this with 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 2 teaspoons of Kashmiri chili powder, and 1/2 teaspoon of turmeric powder. Give this a quick sauté so that the spices lose their raw flavor.

Step 7: Combine Gravy Base and Season

Once the spices are well fried, pour in the blended tomato mixture. Give it a good mix so that everything gets well combined. Season with 1 teaspoon of salt, give it a mix, and allow this to cook until the oil begins to separate. This should take approximately about 8 to 10 minutes.

Step 8: Add Water and Flavorings

Now, add approximately 2 cups of water (which was swirled in the jar in which the tomato mixture was blended). During the cooking process, if you find the gravy is getting too thick, you can always add a little more water. For that restaurant flavor, add 1/2 teaspoon of Kewra essence. Add 1 tablespoon of Kasuri Methi, crushing it between your palms before adding it in. Next, add 1 teaspoon of garam masala, 2 tablespoons of fresh cream, and to balance the flavors, 1 teaspoon of sugar (optional). Sprinkle on 1 tablespoon of finely chopped coriander.

Step 9: Add Paneer and Simmer

Give this a quick mix and add in the paneer pieces after draining out the water. Gently mix it all so that the paneer gets well coated with the gravy. Cover this and allow it to cook for approximately 8 to 10 minutes before taking it off the heat.

Step 10: Serve

To serve, spoon the Paneer Butter Masala into a very traditional dish. Pour on some more fresh cream, sprinkle on some chopped coriander, and add a cube of butter. Serve hot with naan.

• Soaking paneer in hot water with salt and turmeric helps prevent it from breaking up in the gravy and keeps it soft. This step can be skipped if you are in a pinch for time.

• Crushing Kasuri Methi (dried fenugreek leaves) between your palms before adding it to the gravy helps release its aromatic oils, enhancing the flavor.

• The addition of sugar is optional and can be adjusted to balance the flavors according to your preference.