Restaurant Style Paneer Butter Masala – North Indian

Step 1: Prepare Gravy Base - Sauté Aromatics

Heat 2 tbsp cooking oil and 1 tbsp butter in a large pan over medium heat. Add 1 large chopped onion and sauté for 3-4 minutes until it turns translucent. Then, add 1 tbsp ginger-garlic paste and cook for another 1 minute until fragrant.

Step 2: Cook Gravy Ingredients

Add 3 medium chopped tomatoes, 1/4 cup soaked cashews, 2 slit green chilies, and 1 tsp salt to the pan. Mix everything well. Pour in 1/2 cup water, cover the pan, and let it cook for 8-10 minutes until the tomatoes are soft and mushy.

Step 3: Blend and Strain Gravy

Remove the pan from heat and let the mixture cool down slightly for about 5 minutes. Transfer the cooled mixture to a blender and blend until it forms a very smooth paste. For a silky texture, strain this paste through a fine-mesh sieve into a bowl, discarding any remaining solids.

Step 4: Temper Whole Spices

In the same pan, melt 2 tbsp butter over medium-low heat. Add 1 bay leaf, 1-inch cinnamon stick, and 2-3 green cardamom pods. Sauté for 30 seconds until the spices become aromatic.

Step 5: Add Dry Spices

Reduce the heat to low. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1 tsp cumin powder. Sauté for about 30 seconds, stirring continuously to prevent the spices from burning.

Step 6: Combine and Cook Gravy

Pour the strained tomato-cashew paste into the pan with the tempered spices. Mix thoroughly. Increase the heat to medium and cook the gravy for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.

Step 7: Season and Adjust Consistency

Stir in 1/2 tsp garam masala, 1 tsp sugar, and salt to taste. Add 1/2 cup water (or more, if needed) to achieve your desired gravy consistency. Bring the curry to a gentle simmer.

Step 8: Add Paneer and Cream

Gently add the 200g cubed paneer to the simmering gravy. Mix carefully to coat the paneer. Stir in 1/4 cup fresh cream and 1 tsp crushed Kasoori Methi. Cook for an additional 2-3 minutes, ensuring the paneer is heated through but not overcooked.

Step 9: Garnish and Serve

Garnish the Paneer Butter Masala with 2 tbsp fresh chopped coriander. Serve hot with naan, roti, jeera rice, or plain steamed rice.

• Soak cashews in warm water for at least 15-20 minutes for a smoother gravy texture.

• Strain the gravy through a fine-mesh sieve after blending for a restaurant-quality silky finish.

• Adjust the amount of green chilies and red chili powder to suit your preferred spice level.

• For a vegan option, replace paneer with firm tofu and use plant-based butter and cream.

• Add some boiled green peas along with the paneer to make Matar Paneer Butter Masala.

• For a smoky flavor, you can lightly grill or pan-fry the paneer cubes before adding them to the gravy.