Restaurant Style Paneer Butter Masala

Step 1: Sauté Aromatics and Vegetables

In a large kadai, heat 2 tbsp of butter. Add 2 pods cardamom, 1 inch cinnamon, 2 cloves, and 1 bay leaf. Sauté until fragrant. Add 1 tsp ginger garlic paste and sauté for 1 minute. Then, add 1 sliced onion and sauté until it changes color slightly.

Step 2: Cook Tomatoes and Cashews

Add 2 sliced tomatoes and 10 cashews to the kadai. Sauté for one minute.

Step 3: Boil the Gravy Base

Pour in 1 cup of water, mix well, cover the kadai, and boil for 10 minutes, or until the onions and tomatoes soften completely.

Step 4: Blend and Sieve the Paste

Allow the mixture to cool completely. Transfer it to a blender and blend to a very smooth paste without adding any extra water. Sieve the paste through a fine-mesh strainer to get a silky smooth, lump-free texture.

Step 5: Temper the Spices

In the same kadai, heat another 2 tbsp of butter. Add 1 bay leaf. Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, and ½ tsp garam masala. Sauté on low flame until the spices become aromatic.

Step 6: Cook the Gravy

Pour the prepared and sieved tomato-onion paste into the kadai. Add ½ tsp of salt and mix everything well. Cover and cook for 5 minutes, or until you see the oil separating from the gravy.

Step 7: Add Paneer and Finishings

Add 15 cubes of paneer and mix gently to coat them in the gravy. Then, add 1 tsp of crushed kasuri methi and 2 tbsp of cream. Mix well until combined.

Step 8: Garnish and Serve

Finally, garnish with 2 tbsp of finely chopped coriander. Serve the paneer butter masala hot with roti or naan.

• For a silky smooth gravy, it's important to sieve the blended paste to remove any coarse bits.

• Always saute the powdered spices on a low flame to prevent them from burning and turning bitter.

• Adding cream at the end gives the curry a rich finish and balances the tanginess of the tomatoes.