Restaurant Style Paneer Butter Masala – North Indian

Step 1: Prepare Gravy Base

Heat 2 tbsp oil and 2 tbsp butter in a pan over medium heat. Add the roughly chopped onions and sauté for 5-6 minutes until they turn translucent. Then, add the chopped ginger, garlic, and green chilies (if using), and cook for another 2 minutes until fragrant.

Step 2: Add Spices and Tomatoes

Reduce the heat to low. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder. Cook for 1 minute, stirring constantly to prevent burning. Immediately add the chopped tomatoes, soaked cashews, and salt to taste. Mix well.

Step 3: Simmer Gravy Mixture

Add 1/2 cup of water to the pan. Cover with a lid and let it simmer on medium-low heat for 10-12 minutes, or until the tomatoes are soft and mushy and the mixture thickens. Remove from heat and let it cool down completely.

Step 4: Blend and Strain Gravy

Transfer the cooled gravy mixture to a blender and blend into a very smooth paste. For a restaurant-style silky texture, pass the blended gravy through a fine-mesh sieve, pressing down with a spoon to extract all the liquid and discarding any solids.

Step 5: Lightly Fry Paneer

In the same pan, heat 2 tbsp butter over medium heat. Add the cubed paneer and lightly pan-fry for 2-3 minutes until they are slightly golden on all sides. Be careful not to overcook. Remove the paneer and set aside.

Step 6: Assemble the Curry

Pour the strained gravy back into the pan. Add 1/2 tsp garam masala. Cook the gravy on medium heat for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.

Step 7: Finish the Curry

Add the lightly fried paneer cubes to the gravy. If the gravy is too thick, add 1/2 cup of water to adjust the consistency. Stir in 1/4 cup fresh cream and the crushed 1 tsp kasuri methi. Mix gently and simmer for another 3-4 minutes.

Step 8: Garnish and Serve

Garnish with freshly chopped coriander. Serve the hot Paneer Butter Masala with naan, roti, or steamed basmati rice.

• Soak cashews in warm water for at least 30 minutes before blending for a smoother gravy.

• Do not overcook the paneer, as it can become rubbery. Lightly frying is sufficient.

• Straining the gravy after blending ensures a silky-smooth restaurant-like texture.

• For a sweeter taste, add a pinch of sugar or honey to the gravy.

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

• Add a touch of ginger-garlic paste directly to the gravy for a stronger aromatic profile.